Fish

Frame

Frame of Trout is the carcass after primary meat removal—spine, ribs, and residual scraps for stock. Roast for colour, then simmer gently for gelatin-rich broth. Strain well; skim fat if a clear soup is wanted. As a frame section of head, portion for even cooking and clear labelling. Keep trout frame 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

BrothCookedFreshPreparedRoastedSimmered

Traits

FrameFull FlavourPortionPrep ReadyStock BaseTraditional

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 265

Amount per 100 g

Total Fat 16.2 g
Saturated Fat 6.46 g
Trans Fat 0 g
Monounsaturated Fat 6.46 g
Polyunsaturated Fat 3.23 g
Cholesterol 55.9 mg
Sodium 83.1 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 29.9 g
Water 47.8 g

Detailed nutrients

Energy 265 kcal
Water 47.8 g
Protein 29.9 g
Fat 16.2 g
- Saturated Fat 6.46 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 3.23 g
  - Omega-3 0.39 g
Vitamins 56.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.61 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.3 µg
- Vitamin E 1.64 mg
- Vitamin K 0.5 µg
Minerals 661 mg
- Major Minerals 659 mg
  - Calcium 250 mg
  - Sodium 83.1 mg
  - Potassium 326 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.61 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 13.3 · vitamin-e: 1.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.14 · Potassium: 326 · Calcium: 250 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty frame portions of trout for plate timing.