Fish

Bone

Bones of Zander simmer into fumet—gentle heat, not a rolling boil. Light roast adds colour. Strain carefully for a clean stock. Keep zander bone iced until cooking; pat dry for browning, and stop when just opaque . Pan-frying, poaching, and schnitzel fillets suit the cut. Season with salt, acid, and fat that frame firm sweet white flesh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Frame

Rack

Characteristics

Preparations

BrothRoastedSimmeredStock

Traits

CollagenMineralsStock BaseStructural

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 267

Amount per 100 g

Total Fat 16.3 g
Saturated Fat 6.5 g
Trans Fat 0 g
Monounsaturated Fat 6.5 g
Polyunsaturated Fat 3.25 g
Cholesterol 52.4 mg
Sodium 78.9 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.2 g
Water 48.3 g

Detailed nutrients

Energy 267 kcal
Water 48.3 g
Protein 30.2 g
Fat 16.3 g
- Saturated Fat 6.5 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.25 g
  - Omega-3 0.39 g
Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.21 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 647 mg
- Major Minerals 646 mg
  - Calcium 250 mg
  - Sodium 78.9 mg
  - Potassium 317 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.4 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: 4.21 · 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: 78.94 · Potassium: 317 · Calcium: 250 · Iron: 1.5 ·

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

History

1800

Coastal cooks portioned zander into bone pieces for even cooking and trade.

1950

Filleting lines and frozen packs made bone of zander available inland.

2000

Restaurants standardised specialty bone portions of zander for plate timing.