Fish

Bone

Bones of Tilapia simmer into fumet—gentle heat, not a rolling boil. Light roast adds colour. Strain carefully for a clean stock. Keep tilapia bone iced until cooking; pat dry for browning, and stop when just opaque. Baking, frying, steaming, and stewing suit the cut. Season with salt, acid, and fat that frame soft fine white flake.

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 46.5

Amount per 100 g

Total Fat 0.6 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 1.98 g
Polyunsaturated Fat 2.06 g
Cholesterol 57.1 mg
Sodium 75.8 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 9.75 g
Water 36.4 g

Detailed nutrients

Energy 46.5 kcal
Water 36.4 g
Protein 9.75 g
Fat 0.6 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 2.06 g
  - Omega-3 0.82 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.81 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 441 mg
- Major Minerals 440 mg
  - Calcium 67 mg
  - Sodium 75.8 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 57.1 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: 3.81 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 75.83 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty bone portions of tilapia for plate timing.