Fish
Butterfly Fillet
Herring butterfly fillet is a prepared fish portion from the fillet—cut so thickness and bone structure suit a single cooking method. seafood with species-specific oiliness and flake. Pat dry, season, and cook just until opaque or to the preferred doneness for the species. stop at just-opaque; residual heat finishes the centre. Label and use promptly; fish quality falls fast. Salt early for large joints, late for delicate leaves and soft fruit.
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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 9.06 g
- Saturated Fat 1.06 g
- Trans Fat 0 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 5.88 g
- Cholesterol 54.1 mg
- Sodium 83.4 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.7 g
- Water 68.8 g
- Energy 160 kcal
- Water 68.8 g
- Protein 19.7 g
- Fat 9.06 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 5.88 g
- Omega-3 2.06 g
- Vitamins 54.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.41 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.6 µg
- Vitamin E 1.56 mg
- Vitamin K 0.5 µg
- Minerals 375 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 54.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.41 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 12.6 · vitamin-e: 1.56 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Fillet and portion packs of herring became standard supermarket seafood, including named butterfly fillet portions.
Coastal fisheries and markets sold herring whole and in pieces long before industrial freezing, including named butterfly fillet portions.
Ice, rail and trawler fleets moved herring inland as everyday protein, including named butterfly fillet portions.