Fish

Heart

Heart of Zander is firm muscle for thin grilling or gentle braising. Mild iron note when fresh. A nose-to-tail piece. As a heart section of offal, portion for even cooking and clear labelling. Keep zander heart 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

BraisedCookedFreshFriedGrilledPâtéPreparedSliced

Traits

BeefyHeartLeanNose To TailNutrient DensePortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 121

Amount per 100 g

Total Fat 3.18 g
Saturated Fat 0.64 g
Trans Fat 0 g
Monounsaturated Fat 1.32 g
Polyunsaturated Fat 1.22 g
Cholesterol 106 mg
Sodium 81.3 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23 g
Water 75.8 g

Detailed nutrients

Energy 121 kcal
Water 75.8 g
Protein 23 g
Fat 3.18 g
- Saturated Fat 0.64 g
- Monounsaturated Fat 1.32 g
- Polyunsaturated Fat 1.22 g
  - Omega-3 0.49 g
Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.93 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
Minerals 353 mg
- Major Minerals 351 mg
  - Calcium 45 mg
  - Sodium 81.3 mg
  - Potassium 225 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 106 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.93 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·

Minerals

Sodium: 81.25 · Potassium: 225 · Calcium: 45 · Iron: 1.5 ·

Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.

History

1800

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

1950

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

2000

Restaurants standardised specialty heart portions of zander for plate timing.