Heart

Fish

Heart

Bigeye heart section is dense muscle needing thin slices or long braise. Clean carefully; cook thoroughly. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Unit

Characteristics

Preparations

ConfitSliced Seared

Traits

DarkDenseMeatyMuscular OrganNicheSpecialistVery Fresh Only

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 112

Amount per 100 g

  • Total Fat 3.01 g
  • Saturated Fat 0.56 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.25 g
  • Polyunsaturated Fat 1.2 g
  • Cholesterol 111 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 21.3 g
  • Water 76.2 g
Detailed nutrients

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

History

Coastal fisheries and markets sold bigeye whole and in pieces long before industrial freezing, including named heart portions.

Ice, rail and trawler fleets moved bigeye inland as everyday protein, including named heart portions.

Coastal fisheries and markets sold bigeye whole and in pieces long before industrial freezing, including named heart portions.

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