Fish

Cross Cut

Cross-cut steak of Walleye 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 walleye cross cut iced until cooking; pat dry for browning, and stop when just opaque . Pan-frying, shore lunches, and baking suit the cut. Season with salt, acid, and fat that frame fine white flake.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BroiledCookedFreshGrilledPan FriedPrepared

Traits

Cross CutPortionPrep ReadyQuick CookSeared Crust

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 130

Amount per 100 g

Total Fat 5.12 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 1.92 g
Polyunsaturated Fat 2.08 g
Cholesterol 56.8 mg
Sodium 82.1 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.9 g
Water 69.3 g

Detailed nutrients

Energy 130 kcal
Water 69.3 g
Protein 18.9 g
Fat 5.12 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 2.08 g
  - Omega-3 0.83 g
Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.62 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
Minerals 438 mg
- Major Minerals 436 mg
  - Calcium 37 mg
  - Sodium 82.1 mg
  - Potassium 317 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.8 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: 3.62 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.4 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.05 · Potassium: 317 · Calcium: 37 · Iron: 1.5 ·

Cross Cut of Walleye: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned walleye into cross cut pieces for even cooking and trade.

1950

Filleting lines and frozen packs made cross cut of walleye available inland.

2000

Restaurants standardised specialty cross cut portions of walleye for plate timing.