Fish
Cross Cut
Cross-cut steak of Trout is sliced perpendicular to the spine, often bone-in. About 2–3 cm suits the grill. As a cross cut section of steak, portion for even cooking and clear labelling. Keep trout cross cut 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
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 10.5 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 5.93 g
- Cholesterol 54.8 mg
- Sodium 80.1 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 73 g
- Energy 188 kcal
- Water 73 g
- Protein 19 g
- Fat 10.5 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 5.93 g
- Omega-3 2.37 g
- Vitamins 51.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.01 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.4 µg
- Vitamin E 1.42 mg
- Vitamin K 0.5 µg
- Minerals 450 mg
- Major Minerals 448 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54.8 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: 4.01 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 11.4 · vitamin-e: 1.42 · vitamin-k: 0.5 ·
Minerals
Cross Cut of Trout: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned trout into cross cut pieces for even cooking and trade.
Filleting lines and frozen packs made cross cut of trout available inland.
Restaurants standardised specialty cross cut portions of trout for plate timing.