Fish

Rack

A rack of Yellowtail keeps bones aligned for roasting presentation. Bone protects flesh. Baste exposed edges so they do not dry. As a rack section of bone, portion for even cooking and clear labelling. Keep yellowtail rack iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink flesh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFrenchedFreshGrilledPreparedSimmeredStock

Traits

Bone InPortionPrep ReadyRackRoastStock BaseStructural

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 4.73 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.08 g
Polyunsaturated Fat 1.92 g
Cholesterol 53.1 mg
Sodium 83.9 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.9 g
Water 74.2 g

Detailed nutrients

Energy 130 kcal
Water 74.2 g
Protein 20.9 g
Fat 4.73 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.08 g
- Polyunsaturated Fat 1.92 g
  - Omega-3 0.77 g
Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.5 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
Minerals 345 mg
- Major Minerals 344 mg
  - Calcium 40 mg
  - Sodium 83.9 mg
  - Potassium 220 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 53.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.5 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.91 · Potassium: 220 · Calcium: 40 · Iron: 1.5 ·

Rack of Yellowtail: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned yellowtail into rack pieces for even cooking and trade.

1950

Filleting lines and frozen packs made rack of yellowtail available inland.

2000

Restaurants standardised specialty rack portions of yellowtail for plate timing.