Fish

Belly

Cod belly is the softer, slightly richer ventral strip of a lean fish—still white and flaky, but with more gelatin and a gentler texture than the loin. It is prized in some Asian and Nordic preparations for that softness. Poach, steam, or simmer in miso and soy; aggressive high-heat searing can dry the thin strip. Salt lightly—cod belly takes brine well for a short cure before cooking.

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 102

Amount per 100 g

Total Fat 4.98 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 2.04 g
Polyunsaturated Fat 2.12 g
Cholesterol 52 mg
Sodium 83.3 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 15.3 g
Water 70.1 g

Detailed nutrients

Energy 102 kcal
Water 70.1 g
Protein 15.3 g
Fat 4.98 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 2.12 g
  - Omega-3 0.85 g
Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
Minerals 395 mg
- Major Minerals 393 mg
  - Calcium 65 mg
  - Sodium 83.3 mg
  - Potassium 245 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 52 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: 3.98 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.3 · Potassium: 245 · Calcium: 65 · Iron: 1.5 ·

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

History

1000

Cod belly strips were eaten fresh when large fish were split for salting the thicker loin.

1900

Japanese and Korean markets valued cod belly for hot-pot and gentle simmered dishes.

2010

Specialty fishmongers sold cod belly as a distinct cut for restaurants seeking softer white flesh.