Fish

Head End

Head-end fillet of Turbot is the thick anterior portion near the collar—meaty substantial portions. As a head end section of fillet, portion for even cooking and clear labelling. Keep turbot head end 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

Fine GrainHead EndLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 108

Amount per 100 g

Total Fat 4.47 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 2.01 g
Polyunsaturated Fat 1.93 g
Cholesterol 52.6 mg
Sodium 82.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17.4 g
Water 72.8 g

Detailed nutrients

Energy 108 kcal
Water 72.8 g
Protein 17.4 g
Fat 4.47 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.01 g
- Polyunsaturated Fat 1.93 g
  - Omega-3 0.77 g
Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.68 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
Minerals 430 mg
- Major Minerals 429 mg
  - Calcium 33 mg
  - Sodium 82.9 mg
  - Potassium 313 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 52.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.68 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.88 · Potassium: 313 · Calcium: 33 · Iron: 1.5 ·

Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.

History

1800

Coastal cooks portioned turbot into head end pieces for even cooking and trade.

1950

Filleting lines and frozen packs made head end of turbot available inland.

2000

Restaurants standardised specialty head end portions of turbot for plate timing.