Fish
Heart
Heart of Trout is firm muscle for thin grilling or gentle braising. Mild iron note when fresh. A nose-to-tail piece. As a heart section of offal, portion for even cooking and clear labelling. Keep trout heart 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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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.95 g
- Saturated Fat 0.75 g
- Trans Fat 0 g
- Monounsaturated Fat 1.59 g
- Polyunsaturated Fat 4.61 g
- Cholesterol 111 mg
- Sodium 80.9 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 74.4 g
- Energy 147 kcal
- Water 74.4 g
- Protein 21.2 g
- Fat 6.95 g
- Saturated Fat 0.75 g
- Monounsaturated Fat 1.59 g
- Polyunsaturated Fat 4.61 g
- Omega-3 1.84 g
- Vitamins 51.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.99 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.4 µg
- Vitamin E 1.41 mg
- Vitamin K 0.5 µg
- Minerals 412 mg
- Major Minerals 411 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 111 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.99 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 11.4 · vitamin-e: 1.41 · vitamin-k: 0.5 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Coastal cooks portioned trout into heart pieces for even cooking and trade.
Filleting lines and frozen packs made heart of trout available inland.
Restaurants standardised specialty heart portions of trout for plate timing.