Fish
Offal
Ling offal groups the edible organs—liver, heart, stomach, and related trimmings—used in traditional coastal cookery and modern nose-to-tail menus. Liver is the richest; heart is muscular and needs careful cooking. Clean thoroughly and use only from very fresh fish. Sauté livers briefly, braise heart, or simmer organs into sauces. Strong flavours want acid and herbs. If freshness is uncertain, prefer muscle cuts only.
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Cuts & parts
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 3.45 g
- Saturated Fat 0.7 g
- Trans Fat 0 g
- Monounsaturated Fat 1.4 g
- Polyunsaturated Fat 1.35 g
- Cholesterol 222 mg
- Sodium 76.5 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 75 g
- Energy 123 kcal
- Water 75 g
- Protein 22.9 g
- Fat 3.45 g
- Saturated Fat 0.7 g
- Monounsaturated Fat 1.4 g
- Polyunsaturated Fat 1.35 g
- Omega-3 0.54 g
- Vitamins 5024 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.78 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
- Minerals 407 mg
- Major Minerals 399 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.21 g
- Cholesterol 222 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.78 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.9 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Coastal cooks used fish organs rather than wasting landed catch.
Nose-to-tail seafood menus revived interest in fish offal.