Fish
Dorsal
Sea Trout dorsal fillet sits toward the back—firmer and slightly leaner than the belly half, with a clean flake that holds shape in the pan. Good for neat steaks and composed plates. Cook with a little basting fat so the leaner muscle stays moist. Excellent en papillote or with a light herb crust.
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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 10.1 g
- Saturated Fat 1.09 g
- Trans Fat 0 g
- Monounsaturated Fat 2.4 g
- Polyunsaturated Fat 6.64 g
- Cholesterol 53.3 mg
- Sodium 81.9 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 69.3 g
- Energy 167 kcal
- Water 69.3 g
- Protein 18.9 g
- Fat 10.1 g
- Saturated Fat 1.09 g
- Monounsaturated Fat 2.4 g
- Polyunsaturated Fat 6.64 g
- Omega-3 2.32 g
- Vitamins 53.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.24 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.1 µg
- Vitamin E 1.5 mg
- Vitamin K 0.5 µg
- Minerals 463 mg
- Major Minerals 462 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.24 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.3 · vitamin-d: 12.1 · vitamin-e: 1.5 · vitamin-k: 0.5 ·
Minerals
Dorsal of Sea Trout: composition reflects this culinary part relative to the whole ingredient.
History
Dorsal flesh of sea trout was preferred for firm pan portions versus soft belly.
Commercial cutters labelled dorsal sea trout for uniform smoked packs.
Chefs specified dorsal sea trout when structure mattered more than maximum fat.