Fish

Suprême

A suprême of Whiting is a neat skinless boneless fillet portion for even fine-dining cooking. Fully exposed—timing is tight. Keep whiting suprême 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

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 98.9

Amount per 100 g

Total Fat 2.03 g
Saturated Fat 0.4 g
Trans Fat 0 g
Monounsaturated Fat 0.8 g
Polyunsaturated Fat 0.83 g
Cholesterol 54.8 mg
Sodium 84.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.2 g
Water 67.9 g

Detailed nutrients

Energy 98.9 kcal
Water 67.9 g
Protein 20.2 g
Fat 2.03 g
- Saturated Fat 0.4 g
- Monounsaturated Fat 0.8 g
- Polyunsaturated Fat 0.83 g
  - Omega-3 0.33 g
Vitamins 44 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.61 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
Minerals 424 mg
- Major Minerals 422 mg
  - Calcium 54 mg
  - Sodium 84.5 mg
  - Potassium 284 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.61 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.46 · Potassium: 284 · Calcium: 54 · Iron: 1.5 ·

Suprême of Whiting: composition reflects this culinary part relative to the whole ingredient.

History

1800

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

1950

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

2000

Restaurants standardised specialty suprême portions of whiting for plate timing.