Fish
Offal
Carp offal is a secondary product of careful fish butchery with stronger flavour than the fillet. Clean thoroughly and use only very fresh fish. Cook soon after cleaning; pair with acid, herbs, and aromatics. Yields are small—treat as a specialty component rather than a main protein portion.
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Cuts & parts
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 3.52 g
- Saturated Fat 0.68 g
- Trans Fat 0 g
- Monounsaturated Fat 1.36 g
- Polyunsaturated Fat 1.48 g
- Cholesterol 224 mg
- Sodium 81.2 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 72.9 g
- Energy 120 kcal
- Water 72.9 g
- Protein 22 g
- Fat 3.52 g
- Saturated Fat 0.68 g
- Monounsaturated Fat 1.36 g
- Polyunsaturated Fat 1.48 g
- Omega-3 0.59 g
- Vitamins 5026 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.03 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
- Minerals 403 mg
- Major Minerals 395 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.21 g
- Cholesterol 224 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.03 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Freshwater and marine offal entered regional soups and pan dishes.
Selective fine-dining interest returned to fish livers and soft roes.