Fish
Collar
Collar of Sturgeon is the fatty band behind the gills, excellent grilled on the bone. Collagen bastes the meat. Serve with salt and citrus; eat near the bone. Keep sturgeon collar 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
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.91 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 55.2 mg
- Sodium 75.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.5 g
- Water 72.5 g
- Energy 123 kcal
- Water 72.5 g
- Protein 19.5 g
- Fat 4.91 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.81 g
- Vitamins 42.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.41 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 391 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.2 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: 4.41 · 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
Collar of Sturgeon: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned sturgeon into collar pieces for even cooking and trade.
Filleting lines and frozen packs made collar of sturgeon available inland.
Restaurants standardised specialty collar portions of sturgeon for plate timing.