Heart

Fish

Heart

Sea Trout heart is a small dense organ—lean and mineral when sliced thin. Yield is tiny; treat it as a curiosity of whole-fish cookery rather than a main protein. Trim and grill fast, or braise until tender. Season boldly; the flavour sits apart from the mild pink flake of the fillet.

Track this ingredient

Unit

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPâtéPreparedSliced

Traits

BeefyHeartLeanNose To TailNutrient DensePortionPrep Ready

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 147

Amount per 100 g

  • Total Fat 6.98 g
  • Saturated Fat 0.76 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.6 g
  • Polyunsaturated Fat 4.62 g
  • Cholesterol 110 mg
  • Sodium 80.3 mg
  • Salt 0.2 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 21 g
  • Water 72.9 g
Detailed nutrients

Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.

History

Sea Trout hearts were eaten by angling communities using the whole catch.

Field notes recorded fish-heart recipes including sea trout in rural cookery.

Nose-to-tail fish menus plated sea trout heart in minute seasonal yields.

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