Fish

Frame

Rainbow Trout head frame after cheeks and collars are removed is soup and stock material. Collagen from the skull gives body that pure fillet stock lacks, with a gentle freshwater salmonid, wild or farmed character. Simmer with ginger or mirepoix, skim, and pick scraps for fishcakes. Cool quickly; light stocks spoil if left warm.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BrothCookedFreshPreparedRoastedSimmered

Traits

FrameFull FlavourPortionPrep ReadyStock BaseTraditional

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 265

Amount per 100 g

Total Fat 16.1 g
Saturated Fat 6.44 g
Trans Fat 0 g
Monounsaturated Fat 6.44 g
Polyunsaturated Fat 3.23 g
Cholesterol 52.4 mg
Sodium 79.2 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.1 g
Water 48.1 g

Detailed nutrients

Energy 265 kcal
Water 48.1 g
Protein 30.1 g
Fat 16.1 g
- Saturated Fat 6.44 g
- Monounsaturated Fat 6.44 g
- Polyunsaturated Fat 3.23 g
  - Omega-3 0.39 g
Vitamins 51.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.47 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 14.2 µg
- Vitamin E 1.75 mg
- Vitamin K 0.6 µg
Minerals 636 mg
- Major Minerals 634 mg
  - Calcium 250 mg
  - Sodium 79.2 mg
  - Potassium 305 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.47 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 14.2 · vitamin-e: 1.75 · vitamin-k: 0.6 ·

Minerals

Sodium: 79.23 · Potassium: 305 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1000 BCE

Rainbow Trout heads flavoured camp soups across its native range.

1900

Processing plants diverted heads while home cooks still made rainbow trout head broth.

2008

Heritage and chef recipes restored rainbow trout head frames to the pot.