Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 04-10-2002, 06:10 AM
Registered User
 
Join Date: Apr 2002
Posts: 3
Default question about fat content of orange roughy

I am confused. I read that orange roughy has 80 cals for 4 oz. Very nice and low. Has 1 g of fat in this aserving. BUT if you put a filet of (thawed) orange roughy in the skillet, it browns all by itself and drains oil on a paper towel - like salmon!!!! Salmon we know is exteremely oily. SO I am confused because the facts dont agree. I read that the oil is partially digestible - called wax ester. So can I assume that its really only giving me 80 cals per 4 oz or is it not true? THe waxy oil is supposed to be in the skin layer. My frozen fillets are from Sealord I think. They dont seem to have any skin on them.....
Reply With Quote


  #2  
Old 04-10-2002, 10:58 AM
ShawtyCat's Avatar
Registered User
 
Join Date: Feb 2002
Location: Jersey
Posts: 1,035
Default

Hello,

Here is a link to Orange Roughy. If you look at the bottom of the linked page you will see that the "oil content" of this fish is HIGH. It is supposed to be LOW in Fat but HIGH in OIL.

Orange Roughy

Hope this helps.

Jodi

PS

Check this link too. Nutritional Benefits of Orange Roughy
__________________
Jodi


I don't know about you but I think I need a nap.

Last edited by ShawtyCat; 04-10-2002 at 11:09 AM.
Reply With Quote
  #3  
Old 04-10-2002, 11:05 AM
Registered User
 
Join Date: Apr 2002
Posts: 3
Default

Oil is fat. So I am still puzzled. Is this oil not absorbed and digested by us? If it is, then cals are more like salmon (v high) instead of the quoted low values. Please respond.
Reply With Quote
  #4  
Old 04-10-2002, 11:10 AM
ShawtyCat's Avatar
Registered User
 
Join Date: Feb 2002
Location: Jersey
Posts: 1,035
Default

The Oil is Omega 3 which is good for you. Please click the other link I just edited in my past post. It has better info.

Here is more about the OIL in the fish and what it does.

Omega 3

Jodi
__________________
Jodi


I don't know about you but I think I need a nap.
Reply With Quote
  #5  
Old 04-10-2002, 12:28 PM
Registered User
 
Join Date: Apr 2002
Posts: 3
Default

Thanks for your responses. But heres the puzzler: From your link i got that 3 ounces fat content is:

Total Fat: 0.76g

Odd thing is when you put it in the hot skillet it releases a lot of oil (much more than the label says!!!!)
Reply With Quote
  #6  
Old 04-10-2002, 12:36 PM
ShawtyCat's Avatar
Registered User
 
Join Date: Feb 2002
Location: Jersey
Posts: 1,035
Lightbulb

From what I am reading about this fish it seems to have from a medium to high oil content. Maybe since it is liquid it seemslike there is more oil in the pan? Liquids spread. I also don't think that every single one of these fishes will have the same oil content. Does not seem possible. I think the measurements were based on an average.

Just my thoughts about this.

Jodi

PS

You do know that Omega 3 is good for you and helps lower your "bad" cholesterol. It contains HDL cholesterol which help take LDL cholesterol out of your system, therefore lowering the level of "bad" cholesterol. Maybe you should try draining off some of the oil? Did you try the link containing info on Omega 3?
__________________
Jodi


I don't know about you but I think I need a nap.

Last edited by ShawtyCat; 04-10-2002 at 12:44 PM.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Coming Soon: Sierra Mist Undercover Orange / Sierra Mist Free Undercover Orange BevReview Steve Beverage Reviews 0 03-28-2008 12:41 PM
Content Link? Someday The Late Night Cafe (non-food/cooking discussion) 3 03-03-2007 05:13 PM
Increase egg content or water? LCB-Grad Professional Pastry Chefs Forum 2 02-26-2007 03:53 PM
alcohol content phoebe Pairing Food and Wine 10 11-09-2003 02:33 AM


All times are GMT -7. The time now is 05:55 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116