Fish

Rack

A rack of Sturgeon keeps bones aligned for roasting presentation. Bone protects flesh. Baste exposed edges so they do not dry. As a rack section of bone, portion for even cooking and clear labelling. Keep sturgeon rack 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

Characteristics

Preparations

CookedFrenchedFreshGrilledPreparedSimmeredStock

Traits

Bone InPortionPrep ReadyRackRoastStock BaseStructural

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 124

Amount per 100 g

Total Fat 5.19 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 2.04 g
Polyunsaturated Fat 1.97 g
Cholesterol 53.6 mg
Sodium 80.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.1 g
Water 72.3 g

Detailed nutrients

Energy 124 kcal
Water 72.3 g
Protein 20.1 g
Fat 5.19 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.74 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 428 mg
- Major Minerals 426 mg
  - Calcium 33 mg
  - Sodium 80.2 mg
  - Potassium 313 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.74 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.7 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 80.23 · Potassium: 313 · Calcium: 33 · Iron: 1.5 ·

Rack of Sturgeon: composition reflects this culinary part relative to the whole ingredient.

History

1800

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

1950

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

2000

Restaurants standardised specialty rack portions of sturgeon for plate timing.