Fish

Dorsal

Dorsal fillet of Trout 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 trout dorsal 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.

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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 205

Amount per 100 g

Total Fat 10.9 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 1.89 g
Polyunsaturated Fat 5.89 g
Cholesterol 54.4 mg
Sodium 81.7 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20 g
Water 70.7 g

Detailed nutrients

Energy 205 kcal
Water 70.7 g
Protein 20 g
Fat 10.9 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 5.89 g
  - Omega-3 2.36 g
Vitamins 54.9 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 12.7 µg
- Vitamin E 1.57 mg
- Vitamin K 0.5 µg
Minerals 447 mg
- Major Minerals 446 mg
  - Calcium 42 mg
  - Sodium 81.7 mg
  - Potassium 322 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 54.4 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: 12.7 · vitamin-e: 1.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 81.66 · Potassium: 322 · Calcium: 42 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty dorsal portions of trout for plate timing.