Fish

Offal

Chub 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Heart

Liver

Stomach

Swim Bladder

Characteristics

Preparations

BraisedFriedGrilledPâtéSautéed

Traits

Nose To TailNutrient DenseQuick Or SlowStrong FlavourVariable Texture

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 123

Amount per 100 g

Total Fat 3.47 g
Saturated Fat 0.7 g
Trans Fat 0 g
Monounsaturated Fat 1.36 g
Polyunsaturated Fat 1.41 g
Cholesterol 207 mg
Sodium 75.8 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.9 g
Water 72.6 g

Detailed nutrients

Energy 123 kcal
Water 72.6 g
Protein 22.9 g
Fat 3.47 g
- Saturated Fat 0.7 g
- Monounsaturated Fat 1.36 g
- Polyunsaturated Fat 1.41 g
  - Omega-3 0.56 g
Vitamins 5027 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.41 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.69 mg
- Vitamin K 0.6 µg
Minerals 432 mg
- Major Minerals 424 mg
  - Calcium 59 mg
  - Sodium 75.8 mg
  - Potassium 289 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.21 g
Cholesterol 207 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.41 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 14.1 · vitamin-d: 1.7 · vitamin-e: 0.69 · vitamin-k: 0.6 ·

Minerals

Sodium: 75.8 · Potassium: 289 · Calcium: 59 · Iron: 8 ·

Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.

History

1800

Freshwater and marine offal entered regional soups and pan dishes.

2000

Selective fine-dining interest returned to fish livers and soft roes.