Fish

Whole

Whole ling is the gutted (or round) fish with head on or off, sold for baking, stock, or later filleting. The elongated body is distinctive—more eel-like than a stocky cod. Clear eyes, bright gills, and firm flesh mark freshness; soft belly and ammonia notes mean reject. Bake whole with herbs, or break down into fillets and frames for stock. Whole fish give cooks control over yield and freshness checks that filleted packs cannot. Keep iced from boat to board.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedFreshGuttedPoached

Traits

Freshness CriticalIntactLong BodyMildVersatileWhole

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 5.28 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 1.99 g
Polyunsaturated Fat 2.06 g
Cholesterol 57.2 mg
Sodium 78.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.9 g
Water 75 g

Detailed nutrients

Energy 134 kcal
Water 75 g
Protein 20.9 g
Fat 5.28 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 2.06 g
  - Omega-3 0.82 g
Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.9 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
Minerals 368 mg
- Major Minerals 366 mg
  - Calcium 54 mg
  - Sodium 78.2 mg
  - Potassium 234 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 57.2 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: 3.9 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.2 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.24 · Potassium: 234 · Calcium: 54 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1600

Whole ling entered salted and stockfish-style trades in northern Europe.

1950

Fresh whole ling remained a wet-fish counter item beside cod and haddock.