Fish

Dorsal

Dorsal fillet of Sturgeon is the upper back strip—lean and firm. Preferred for neat slices and raw service on suitable species. As a dorsal section of fillet, portion for even cooking and clear labelling. Keep sturgeon dorsal 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

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

DorsalFine GrainLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 128

Amount per 100 g

Total Fat 5.05 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 1.96 g
Polyunsaturated Fat 2.04 g
Cholesterol 56.5 mg
Sodium 83.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.9 g
Water 69.9 g

Detailed nutrients

Energy 128 kcal
Water 69.9 g
Protein 18.9 g
Fat 5.05 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 1.96 g
- Polyunsaturated Fat 2.04 g
  - Omega-3 0.82 g
Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.7 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 435 mg
- Major Minerals 434 mg
  - Calcium 35 mg
  - Sodium 83.9 mg
  - Potassium 315 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.5 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: 3.7 · 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: 83.92 · Potassium: 315 · Calcium: 35 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty dorsal portions of sturgeon for plate timing.