Fish
Butterfly Fillet
Anchovy butterfly fillet is a form used in Mediterranean and Asian fish cookery—either fresh oily small fish or salt-cured umami fillets depending on product. Cured forms are pantry staples; fresh forms need ice and speed. Use for depth of flavour more than large protein portions.
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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 9.46 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 5.94 g
- Cholesterol 54.9 mg
- Sodium 84.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 69.3 g
- Energy 201 kcal
- Water 69.3 g
- Protein 21.6 g
- Fat 9.46 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 5.94 g
- Omega-3 2.38 g
- Vitamins 53.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.28 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.3 µg
- Vitamin E 1.52 mg
- Vitamin K 0.5 µg
- Minerals 436 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.28 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.4 · vitamin-d: 12.3 · vitamin-e: 1.52 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Mediterranean salting of anchovies preserved small oily fish for trade.
Jarred and canned anchovy butterfly fillet became global pantry items.