Fish
Cross Cut
Cross-cut steak of Whiting 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 whiting cross cut 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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.91 g
- Saturated Fat 0.4 g
- Trans Fat 0 g
- Monounsaturated Fat 0.74 g
- Polyunsaturated Fat 0.77 g
- Cholesterol 55 mg
- Sodium 76.4 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 69.8 g
- Energy 102 kcal
- Water 69.8 g
- Protein 21.2 g
- Fat 1.91 g
- Saturated Fat 0.4 g
- Monounsaturated Fat 0.74 g
- Polyunsaturated Fat 0.77 g
- Omega-3 0.31 g
- Vitamins 44.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.69 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 356 mg
- Major Minerals 354 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.69 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Cross Cut of Whiting: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned whiting into cross cut pieces for even cooking and trade.
Filleting lines and frozen packs made cross cut of whiting available inland.
Restaurants standardised specialty cross cut portions of whiting for plate timing.