Fish

Belly

Brown Trout belly is the richer lower strip of the side—softer and more unctuous than the back on a fish that is already relatively delicate. Fat concentrates here even on farmed fish, giving a silkier bite on the grill. Cook gently or cure briefly; high heat works if the surface is dry and pieces are not crowded. Pair with bitter greens or sharp pickles so the oil does not cloy.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCrispedCuredGrilledRoastedSmoked

Traits

CrispableCure FriendlyFattyRichSlow Cook Or CrispSlow Or Crisp

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 325

Amount per 100 g

Total Fat 28.5 g
Saturated Fat 7.98 g
Trans Fat 0 g
Monounsaturated Fat 11.4 g
Polyunsaturated Fat 9.12 g
Cholesterol 56.6 mg
Sodium 80 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17.2 g
Water 52.3 g

Detailed nutrients

Energy 325 kcal
Water 52.3 g
Protein 17.2 g
Fat 28.5 g
- Saturated Fat 7.98 g
- Monounsaturated Fat 11.4 g
- Polyunsaturated Fat 9.12 g
  - Omega-3 3.19 g
Vitamins 50.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.92 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.2 µg
- Vitamin E 1.38 mg
- Vitamin K 0.5 µg
Minerals 301 mg
- Major Minerals 300 mg
  - Calcium 20 mg
  - Sodium 80 mg
  - Potassium 200 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.6 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: 3.92 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.3 · vitamin-d: 11.2 · vitamin-e: 1.38 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.99 · Potassium: 200 · Calcium: 20 · Iron: 1.5 ·

Belly cuts are intramuscular and subcutaneous fat-rich compared with loin.

History

500 BCE

Anglers and cooks reserved the fattier ventral strip of brown trout for separate roasting and smoking.

1900

Market butchery began offering brown trout belly as a small specialty beside whole fish.

2000

Restaurant grills listed brown trout belly when whole-fish supply made trim available.