Fish

Rack

A rack of Trout 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 trout rack iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, smoking, curing, and baking suit the cut. Season with salt, acid, and fat that frame fine pink-to-white flake.

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 198

Amount per 100 g

Total Fat 11.5 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 1.99 g
Polyunsaturated Fat 5.73 g
Cholesterol 52.1 mg
Sodium 82 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.9 g
Water 74.1 g

Detailed nutrients

Energy 198 kcal
Water 74.1 g
Protein 18.9 g
Fat 11.5 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 5.73 g
  - Omega-3 2.29 g
Vitamins 53.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.31 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.3 µg
- Vitamin E 1.53 mg
- Vitamin K 0.5 µg
Minerals 312 mg
- Major Minerals 310 mg
  - Calcium 24 mg
  - Sodium 82 mg
  - Potassium 204 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.31 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.5 · vitamin-d: 12.3 · vitamin-e: 1.53 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.04 · Potassium: 204 · Calcium: 24 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty rack portions of trout for plate timing.