Fish

Collar

Collar of Trout 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 trout collar 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

BraisedConfitCuredGrilledRoasted

Traits

Cure FriendlyFattyFlavourfulRobustUndervalued

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 190

Amount per 100 g

Total Fat 11.6 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 1.89 g
Polyunsaturated Fat 5.92 g
Cholesterol 54.7 mg
Sodium 82.8 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 68.1 g

Detailed nutrients

Energy 190 kcal
Water 68.1 g
Protein 20.5 g
Fat 11.6 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 5.92 g
  - Omega-3 2.37 g
Vitamins 47.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.5 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 9.9 µg
- Vitamin E 1.77 mg
- Vitamin K 0.6 µg
Minerals 384 mg
- Major Minerals 383 mg
  - Calcium 60 mg
  - Sodium 82.8 mg
  - Potassium 240 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.5 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 9.9 · vitamin-e: 1.77 · vitamin-k: 0.6 ·

Minerals

Sodium: 82.83 · Potassium: 240 · Calcium: 60 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty collar portions of trout for plate timing.