Fish

Dorsal

Dorsal fillet of Zander is the upper back strip—lean and firm. Preferred for neat slices and raw service on suitable species. As a dorsal section of fillet, portion for even cooking and clear labelling. Keep zander dorsal 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

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

DorsalFine GrainLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 126

Amount per 100 g

Total Fat 4.89 g
Saturated Fat 1.04 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.97 g
Cholesterol 53.7 mg
Sodium 81.1 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20 g
Water 74.4 g

Detailed nutrients

Energy 126 kcal
Water 74.4 g
Protein 20 g
Fat 4.89 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 43.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
Minerals 327 mg
- Major Minerals 325 mg
  - Calcium 32 mg
  - Sodium 81.1 mg
  - Potassium 212 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.7 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: 4.54 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.1 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·

Minerals

Sodium: 81.14 · Potassium: 212 · Calcium: 32 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty dorsal portions of zander for plate timing.