Fish

Stomach

Ling stomach is a tubular organ that must be emptied and cleaned meticulously before cooking. In some coastal traditions fish stomachs are stuffed or stewed; texture is chewy until long-simmered. Modern use is rare outside specialty and cultural dishes. Clean under running water, remove membranes, and braise until tender. Only from impeccably fresh fish.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCleanedStuffed

Traits

ChewyNeeds CleaningSpecialty

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 134

Amount per 100 g

Total Fat 4.95 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 1.99 g
Polyunsaturated Fat 2.07 g
Cholesterol 57.3 mg
Sodium 78.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.4 g
Water 75.6 g

Detailed nutrients

Energy 134 kcal
Water 75.6 g
Protein 20.4 g
Fat 4.95 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 2.07 g
  - Omega-3 0.83 g
Vitamins 41.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.12 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
Minerals 340 mg
- Major Minerals 338 mg
  - Calcium 40 mg
  - Sodium 78.5 mg
  - Potassium 220 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 57.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.12 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.9 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.47 · Potassium: 220 · Calcium: 40 · Iron: 1.5 ·

Stomach of Ling: composition reflects this culinary part relative to the whole ingredient.

History

1800

Waste-not coastal cookery used cleaned fish stomachs in stews.

2000

Specialty chefs experimented with cleaned fish offal including stomach.