Fish
Belly
Mackerel belly is the rich lower fillet edge—highest in oil, soft, and prized for grilling, curing, and Japanese-style preparations. It browns and crisps at the edges while staying unctuous inside. Trim carefully; the cavity edge can hold membrane. Ideal for small plates and sushi-adjacent cures where richness is the point. Very perishable—use the day of cutting.
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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 28.1 g
- Saturated Fat 7.88 g
- Trans Fat 0 g
- Monounsaturated Fat 11.3 g
- Polyunsaturated Fat 9 g
- Cholesterol 55.1 mg
- Sodium 80.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 17.1 g
- Water 52.8 g
- Energy 321 kcal
- Water 52.8 g
- Protein 17.1 g
- Fat 28.1 g
- Saturated Fat 7.88 g
- Monounsaturated Fat 11.3 g
- Omega-3 3.15 g
- Vitamins 47.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.49 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 9.9 µg
- Vitamin E 1.76 mg
- Vitamin K 0.6 µg
- Minerals 380 mg
- Major Minerals 378 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.49 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 9.9 · vitamin-e: 1.76 · vitamin-k: 0.6 ·
Minerals
Belly cuts are intramuscular and subcutaneous fat-rich compared with loin.
History
Belly strips of oily fish were favoured for quick grilling.
Chefs highlighted mackerel belly as a rich tasting portion.