Swim Bladder

Fish

Swim Bladder

Rainbow Trout swim bladder is historically more relevant to glue and clarification than everyday plates, though cleaned bladders can be braised for gelatinous texture in specialty cookery. Clean thoroughly; dry for historical isinglass-style use or braise until translucent. Expect to meet this cut rarely outside experimental whole-fish kitchens.

Track this ingredient

Unit

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPâtéPrepared

Traits

Nose To TailNutrient DensePortionPrep ReadySwim Bladder

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 200

Amount per 100 g

  • Total Fat 11.7 g
  • Saturated Fat 1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.95 g
  • Polyunsaturated Fat 6.34 g
  • Cholesterol 57.6 mg
  • Sodium 81.8 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.5 g
  • Water 67.9 g
Detailed nutrients

Swim Bladder of Rainbow Trout: composition reflects this culinary part relative to the whole ingredient.

History

Fish bladders including rainbow trout were processed for glue along river systems.

Isinglass traditions sometimes used rainbow trout bladders where larger fish were scarce.

Industrial gelatine largely replaced fish-bladder products for rainbow trout as for other species.

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.