Fish

Suprême

A suprême of Striped Bass is a neat skinless boneless fillet portion for even fine-dining cooking. Fully exposed—timing is tight. Keep striped bass suprême 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

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 130

Amount per 100 g

Total Fat 5.29 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 1.93 g
Polyunsaturated Fat 2.09 g
Cholesterol 57 mg
Sodium 76.4 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.4 g
Water 75.7 g

Detailed nutrients

Energy 130 kcal
Water 75.7 g
Protein 19.4 g
Fat 5.29 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 2.09 g
  - Omega-3 0.84 g
Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.68 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
Minerals 452 mg
- Major Minerals 450 mg
  - Calcium 47 mg
  - Sodium 76.4 mg
  - Potassium 327 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 57 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.68 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·

Minerals

Sodium: 76.39 · Potassium: 327 · Calcium: 47 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty suprême portions of striped bass for plate timing.