Fish
Cheek
Pouting cheek is a sweet gelatinous nugget from the head—small yield, high pleasure. Sear or braise gently until just tender. Keep pieces whole. A cook’s treat in fishmonger and coastal cookery. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.8 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 51.7 mg
- Sodium 83.8 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.5 g
- Water 71.2 g
- Energy 130 kcal
- Water 71.2 g
- Protein 20.5 g
- Fat 4.8 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.76 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.84 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
- Minerals 423 mg
- Major Minerals 422 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 51.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.84 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·
Minerals
Cheek of Pouting: composition reflects this culinary part relative to the whole ingredient.
History
Ice, rail and trawler fleets moved pouting inland as everyday protein, including named cheek portions.
Ice, rail and trawler fleets moved pouting inland as everyday protein, including named cheek portions.
Coastal fisheries and markets sold pouting whole and in pieces long before industrial freezing, including named cheek portions.