Rack

Fish

Rack

Sea Trout rack is a bone-in rib section for small roasts and shared plates. Bones protect the pinker, sea-fed flesh while fat from the skin bastes the meat. Roast hot with butter and herbs; carve into chops at the table. A squeeze of lemon at the end lifts the coastal richness.

Track this ingredient

Unit

Characteristics

Preparations

CookedFrenchedFreshGrilledPreparedSimmeredStock

Traits

Bone InPortionPrep ReadyRackRoastStock BaseStructural

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 169

Amount per 100 g

  • Total Fat 10.7 g
  • Saturated Fat 1.17 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.51 g
  • Polyunsaturated Fat 6.97 g
  • Cholesterol 53.8 mg
  • Sodium 78.8 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 18.2 g
  • Water 69.5 g
Detailed nutrients

Rack of Sea Trout: composition reflects this culinary part relative to the whole ingredient.

History

Bone-in sea trout sections roasted over coals in coastal camps.

GB

Banquet cooks presented sea trout racks when large fish were available.

Restaurants offered rack cuts of sea trout for two-person plates.

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