Fish

Heart

Haddock heart section is dense muscle needing thin slices or long braise. Clean carefully; cook thoroughly. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPâtéPreparedSliced

Traits

BeefyHeartLeanNose To TailNutrient DensePortionPrep Ready

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 1.22 g
Saturated Fat 0.23 g
Trans Fat 0 g
Monounsaturated Fat 0.49 g
Polyunsaturated Fat 0.5 g
Cholesterol 116 mg
Sodium 82.6 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.7 g
Water 73.2 g

Detailed nutrients

Energy 102 kcal
Water 73.2 g
Protein 22.7 g
Fat 1.22 g
- Saturated Fat 0.23 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 0.5 g
  - Omega-3 0.2 g
Vitamins 40.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.03 mg
- Vitamin B5 — Pantothenic Acid 0.7 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 356 mg
- Major Minerals 355 mg
  - Calcium 21 mg
  - Sodium 82.6 mg
  - Potassium 251 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: 0.1 · 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

Sodium: 82.55 · Potassium: 251 · Calcium: 21 · Iron: 1.5 ·

Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.

History

500

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

1850

Ice, rail and trawler fleets moved haddock inland as everyday protein, including named heart portions.

1980