Fish
Heart
Catfish heart 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.
Track this ingredient
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 3.16 g
- Saturated Fat 0.62 g
- Trans Fat 0 g
- Monounsaturated Fat 1.25 g
- Polyunsaturated Fat 1.29 g
- Cholesterol 116 mg
- Sodium 75.4 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 73.6 g
- Energy 113 kcal
- Water 73.6 g
- Protein 21.2 g
- Fat 3.16 g
- Saturated Fat 0.62 g
- Monounsaturated Fat 1.25 g
- Polyunsaturated Fat 1.29 g
- Omega-3 0.52 g
- Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.6 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 0.51 mg
- Vitamin K 0.4 µg
- Minerals 367 mg
- Major Minerals 365 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 116 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: 3.6 · 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: 0.51 · vitamin-k: 0.4 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Freshwater and marine offal entered regional soups and pan dishes.
Selective fine-dining interest returned to fish livers and soft roes.