Fish

Cross Cut

Cross-cut steak of Striped Bass is sliced perpendicular to the spine, often bone-in. About 2–3 cm suits the grill. As a cross cut section of steak, portion for even cooking and clear labelling. Keep striped bass cross cut iced until cooking; pat dry for browning, and stop when just opaque . Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BroiledCookedFreshGrilledPan FriedPrepared

Traits

Cross CutPortionPrep ReadyQuick CookSeared Crust

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 132

Amount per 100 g

Total Fat 5.2 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 1.98 g
Polyunsaturated Fat 2.05 g
Cholesterol 56.9 mg
Sodium 83.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.9 g
Water 75.7 g

Detailed nutrients

Energy 132 kcal
Water 75.7 g
Protein 20.9 g
Fat 5.2 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 2.05 g
  - Omega-3 0.82 g
Vitamins 42.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.43 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
Minerals 499 mg
- Major Minerals 497 mg
  - Calcium 67 mg
  - Sodium 83.3 mg
  - Potassium 347 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.43 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.34 · Potassium: 347 · Calcium: 67 · Iron: 1.5 ·

Cross Cut of Striped Bass: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned striped bass into cross cut pieces for even cooking and trade.

1950

Filleting lines and frozen packs made cross cut of striped bass available inland.

2000

Restaurants standardised specialty cross cut portions of striped bass for plate timing.