Fish
Cross Cut
Cross-cut steak of Zander is sliced perpendicular to the spine, often bone-in. About 2–3 cm suits the grill. As a cross cut section of steak, portion for even cooking and clear labelling. Keep zander cross cut 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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.2 g
- Saturated Fat 0.98 g
- Trans Fat 0 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 53 mg
- Sodium 81.7 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 69.6 g
- Energy 124 kcal
- Water 69.6 g
- Protein 19.3 g
- Fat 5.2 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.76 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.5 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.71 mg
- Vitamin K 0.6 µg
- Minerals 447 mg
- Major Minerals 446 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.5 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.71 · vitamin-k: 0.6 ·
Minerals
Cross Cut of Zander: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned zander into cross cut pieces for even cooking and trade.
Filleting lines and frozen packs made cross cut of zander available inland.
Restaurants standardised specialty cross cut portions of zander for plate timing.