Cheek

Fish

Cheek

Sea Trout cheeks are tiny, sweet muscles from the head—scarce on small fish but worth saving when you portion whole trout. They cook like miniature medallions with a softer grain than the loin. Sear in butter for under a minute per side or warm in a spoon of stock. Serve as a cook's garnish; overcooking toughens them immediately.

Track this ingredient

Unit

Characteristics

Preparations

BraisedCookedFreshPreparedStewed

Traits

CheekCulinary PartDeep FlavourGelatinousRichSlow CookVersatile

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 188

Amount per 100 g

  • Total Fat 11.3 g
  • Saturated Fat 0.96 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.05 g
  • Polyunsaturated Fat 5.92 g
  • Cholesterol 53.8 mg
  • Sodium 75.5 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.3 g
  • Water 72.4 g
Detailed nutrients

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

History

Whole-sea trout butchery kept cheeks as a treat in angling households.

Restaurant fish breakdowns collected sea trout cheeks for staff meals and specials.

Tasting menus occasionally featured sea trout cheek when large fish were on the board.

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