Loin

Fish

Loin

Sea Trout loin is the premium back muscle as a thick boneless block—finer than salmon, often deeper pink after marine feeding, with a clean rich flake. Treat it as a delicate salmon substitute rather than a bland white fish. Sear for colour, finish gently so the richer flesh does not dry. Soft herbs, brown butter, and citrus keep the plate bright.

Track this ingredient

Unit

Characteristics

Preparations

ChopsGrilledPan FriedRoasted

Traits

JuicyLean To Moderate FatPremiumRoast Or GrillTenderVersatile

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 197

Amount per 100 g

  • Total Fat 7.83 g
  • Saturated Fat 0.96 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.97 g
  • Polyunsaturated Fat 5.68 g
  • Cholesterol 58.2 mg
  • Sodium 78.6 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.7 g
  • Water 69.1 g
Detailed nutrients

Loin is typically among the leaner, tender muscle primals.

History

The thick dorsal muscle of sea trout was the prize cut of large returning fish.

GB

British and Irish fishmongers sold sea trout loin as a seasonal game-fish premium.

Restaurants listed sea trout loin as a wild alternative to farmed salmon.

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