Ventral

Fish

Ventral

Ventral eel fillet meat is lower-side flesh—sometimes slightly softer or fattier by species. Handle gently; good for moist methods and mince if thin. Salt early for large joints, late for delicate leaves and soft fruit.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Fine GrainLeanPortionPrep ReadyVentral

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 168

Amount per 100 g

  • Total Fat 9.96 g
  • Saturated Fat 1.14 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.07 g
  • Polyunsaturated Fat 6.75 g
  • Cholesterol 56 mg
  • Sodium 83.7 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.6 g
  • Water 68 g
Detailed nutrients

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

History

Coastal fisheries and markets sold eel whole and in pieces long before industrial freezing, including named ventral portions.

Ice, rail and trawler fleets moved eel inland as everyday protein, including named ventral portions.

Ice, rail and trawler fleets moved eel inland as everyday protein, including named ventral portions.

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