Fish
Cheek
Red Snapper 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. Salt early for large joints, late for delicate leaves and soft fruit.
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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 5.02 g
- Saturated Fat 0.94 g
- Trans Fat 0 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 53 mg
- Sodium 80.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 75.9 g
- Energy 132 kcal
- Water 75.9 g
- Protein 20.7 g
- Fat 5.02 g
- Saturated Fat 0.94 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.78 g
- Vitamins 43.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.59 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
- Minerals 436 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.59 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.3 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·
Minerals
Cheek of Red Snapper: composition reflects this culinary part relative to the whole ingredient.
History
Ice, rail and trawler fleets moved red snapper inland as everyday protein, including named cheek portions.
Ice, rail and trawler fleets moved red snapper inland as everyday protein, including named cheek portions.
Coastal fisheries and markets sold red snapper whole and in pieces long before industrial freezing, including named cheek portions.