Fish

Frame

Frame of Whiting is the carcass after primary meat removal—spine, ribs, and residual scraps for stock. Roast for colour, then simmer gently for gelatin-rich broth. Strain well; skim fat if a clear soup is wanted. As a frame section of head, portion for even cooking and clear labelling. Keep whiting frame iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BrothCookedFreshPreparedRoastedSimmered

Traits

FrameFull FlavourPortionPrep ReadyStock BaseTraditional

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 44.7

Amount per 100 g

Total Fat 0.62 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 1.96 g
Polyunsaturated Fat 2.04 g
Cholesterol 56.5 mg
Sodium 77.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 10.6 g
Water 38.1 g

Detailed nutrients

Energy 44.7 kcal
Water 38.1 g
Protein 10.6 g
Fat 0.62 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.96 g
- Polyunsaturated Fat 2.04 g
  - Omega-3 0.82 g
Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.23 mg
- Vitamin B5 — Pantothenic Acid 0.73 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
Minerals 347 mg
- Major Minerals 345 mg
  - Calcium 44 mg
  - Sodium 77.3 mg
  - Potassium 224 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.23 · vitamin-b5-pantothenic-acid: 0.73 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.2 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·

Minerals

Sodium: 77.34 · Potassium: 224 · Calcium: 44 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1800

Coastal cooks portioned whiting into frame pieces for even cooking and trade.

1950

Filleting lines and frozen packs made frame of whiting available inland.

2000

Restaurants standardised specialty frame portions of whiting for plate timing.