Fish

Head

Head of Whitebait holds cheeks, collar meat, and gelatinous bones for soups, curries, and roasting. Clean gills thoroughly. Coastal kitchens treat it as sweet picking meat, not waste. Keep whitebait head iced until cooking; pat dry for browning, and stop when just opaque. Deep-frying as a crisp whole snack suit the cut. Season with salt, acid, and fat that frame tender bone-in morsel.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

RoastedSimmeredStock

Traits

CollagenFull FlavourStock WorthyTraditional

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 113

Amount per 100 g

Total Fat 4.35 g
Saturated Fat 1.03 g
Trans Fat 0 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2.08 g
Cholesterol 57.5 mg
Sodium 78.8 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 16.3 g
Water 73.5 g

Detailed nutrients

Energy 113 kcal
Water 73.5 g
Protein 16.3 g
Fat 4.35 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 2.08 g
  - Omega-3 0.83 g
Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.96 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
Minerals 416 mg
- Major Minerals 415 mg
  - Calcium 28 mg
  - Sodium 78.8 mg
  - Potassium 308 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 57.5 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: 3.96 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.4 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.76 · Potassium: 308 · Calcium: 28 · Iron: 1.5 ·

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

History

1800

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

1950

Filleting lines and frozen packs made head of whitebait available inland.

2000

Restaurants standardised specialty head portions of whitebait for plate timing.