Fish

Ventral

Carp fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm freshwater flesh with mild to earthy by water quality; many fine bones. Ventral meat runs toward the belly, often a bit richer. Skin may be left on for crisping or removed for delicate poaching. Pan-fry, grill, bake, or steam until just opaque; overcooking dries lean fish quickly. Season simply with salt, citrus, herbs, or butter sauce. Check for remaining pin bones before service.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Fine GrainLeanPortionPrep ReadyVentral

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 129

Amount per 100 g

Total Fat 5.09 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1.93 g
Cholesterol 52.5 mg
Sodium 75.5 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.1 g
Water 69.9 g

Detailed nutrients

Energy 129 kcal
Water 69.9 g
Protein 21.1 g
Fat 5.09 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 1.93 g
  - Omega-3 0.77 g
Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.57 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
Minerals 373 mg
- Major Minerals 371 mg
  - Calcium 33 mg
  - Sodium 75.5 mg
  - Potassium 263 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.57 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.3 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·

Minerals

Sodium: 75.45 · Potassium: 263 · Calcium: 33 · Iron: 1.5 ·

Ventral of Carp: composition reflects this culinary part relative to the whole ingredient.

History

1800

Fishmongers standardised boneless fillets for urban households and restaurants.

1950

Frozen and tray-packed fillets made portioned fish a supermarket default.

2000

Chefs emphasised skin-on searing and precise doneness for premium white-fish fillets.