Fish

Rack

A rack of Zander 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 zander rack 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

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 124

Amount per 100 g

Total Fat 5.25 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 2.1 g
Polyunsaturated Fat 1.93 g
Cholesterol 53.6 mg
Sodium 77.2 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.3 g
Water 74.6 g

Detailed nutrients

Energy 124 kcal
Water 74.6 g
Protein 19.3 g
Fat 5.25 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 1.93 g
  - Omega-3 0.77 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.82 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 417 mg
- Major Minerals 415 mg
  - Calcium 54 mg
  - Sodium 77.2 mg
  - Potassium 284 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 53.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.82 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 77.15 · Potassium: 284 · Calcium: 54 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty rack portions of zander for plate timing.