Fish

Dark Side

Dark-side flesh of Turbot is the myoglobin-rich band with stronger flavour. Trim for mild dishes or keep for character. As a dark side section of fillet, portion for even cooking and clear labelling. Keep turbot dark side iced until cooking; pat dry for browning, and stop when just opaque. Poaching, bone-in roasting, and pan-searing suit the cut. Season with salt, acid, and fat that frame firm sweet white flesh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Dark SideFine GrainLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 126

Amount per 100 g

Total Fat 5.07 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 2.04 g
Polyunsaturated Fat 1.88 g
Cholesterol 52.2 mg
Sodium 78.2 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.4 g
Water 68.3 g

Detailed nutrients

Energy 126 kcal
Water 68.3 g
Protein 20.4 g
Fat 5.07 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 1.88 g
  - Omega-3 0.75 g
Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.37 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 14 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.69 mg
- Vitamin K 0.6 µg
Minerals 302 mg
- Major Minerals 300 mg
  - Calcium 21 mg
  - Sodium 78.2 mg
  - Potassium 201 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 52.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.37 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 14 · vitamin-d: 1.7 · vitamin-e: 0.69 · vitamin-k: 0.6 ·

Minerals

Sodium: 78.21 · Potassium: 201 · Calcium: 21 · Iron: 1.5 ·

Dark Side of Turbot: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned turbot into dark side pieces for even cooking and trade.

1950

Filleting lines and frozen packs made dark side of turbot available inland.

2000

Restaurants standardised specialty dark side portions of turbot for plate timing.