Fish

Stomach

Stomach of Trout needs thorough cleaning and long gentle simmering to soften for stews. Specialty cut. As a stomach section of offal, portion for even cooking and clear labelling. Keep trout stomach 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

BraisedCookedFreshFriedGrilledPâtéPreparedStewed

Traits

ChewyNose To TailNutrient DensePortionPrep ReadyStomachTraditional

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 206

Amount per 100 g

Total Fat 10.6 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 2.11 g
Polyunsaturated Fat 5.85 g
Cholesterol 54.1 mg
Sodium 84.7 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 70.1 g

Detailed nutrients

Energy 206 kcal
Water 70.1 g
Protein 20.5 g
Fat 10.6 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 5.85 g
  - Omega-3 2.34 g
Vitamins 54.7 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 0.76 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 12.6 µg
- Vitamin E 1.56 mg
- Vitamin K 0.5 µg
Minerals 486 mg
- Major Minerals 485 mg
  - Calcium 60 mg
  - Sodium 84.7 mg
  - Potassium 340 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 54.1 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: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 12.6 · vitamin-e: 1.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.68 · Potassium: 340 · Calcium: 60 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty stomach portions of trout for plate timing.