Fish

Bone

Bones of Sturgeon simmer into fumet—gentle heat, not a rolling boil. Light roast adds colour. Strain carefully for a clean stock. Keep sturgeon bone iced until cooking; pat dry for browning, and stop when just opaque. Smoking, grilling steaks, and confit suit the cut. Season with salt, acid, and fat that frame dense almost boneless texture.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Frame

Rack

Characteristics

Preparations

BrothRoastedSimmeredStock

Traits

CollagenMineralsStock BaseStructural

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 265

Amount per 100 g

Total Fat 16.2 g
Saturated Fat 6.47 g
Trans Fat 0 g
Monounsaturated Fat 6.47 g
Polyunsaturated Fat 3.24 g
Cholesterol 55.7 mg
Sodium 78.4 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 29.9 g
Water 47.8 g

Detailed nutrients

Energy 265 kcal
Water 47.8 g
Protein 29.9 g
Fat 16.2 g
- Saturated Fat 6.47 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.24 g
  - Omega-3 0.39 g
Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.39 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
Minerals 610 mg
- Major Minerals 608 mg
  - Calcium 250 mg
  - Sodium 78.4 mg
  - Potassium 280 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 55.7 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: 4.39 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.44 · Potassium: 280 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1800

Coastal cooks portioned sturgeon into bone pieces for even cooking and trade.

1950

Filleting lines and frozen packs made bone of sturgeon available inland.

2000

Restaurants standardised specialty bone portions of sturgeon for plate timing.