Fish
Ventral
Ventral mackerel fillet meat is lower-side flesh—sometimes slightly softer or fattier by species. Handle gently; good for moist methods and mince if thin. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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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 10.5 g
- Saturated Fat 1.15 g
- Trans Fat 0 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 7.06 g
- Cholesterol 55.7 mg
- Sodium 82.3 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.1 g
- Water 68 g
- Energy 170 kcal
- Water 68 g
- Protein 19.1 g
- Fat 10.5 g
- Saturated Fat 1.15 g
- Monounsaturated Fat 2.26 g
- Polyunsaturated Fat 7.06 g
- Omega-3 2.47 g
- Vitamins 56.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.32 mg
- Vitamin B5 — Pantothenic Acid 0.83 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.7 µg
- Vitamin E 1.7 mg
- Vitamin K 0.6 µg
- Minerals 378 mg
- Major Minerals 376 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.32 · vitamin-b5-pantothenic-acid: 0.83 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.8 · vitamin-d: 13.7 · vitamin-e: 1.7 · vitamin-k: 0.6 ·
Minerals
Ventral of Mackerel: composition reflects this culinary part relative to the whole ingredient.
History
Coastal fisheries and markets sold mackerel whole and in pieces long before industrial freezing, including named ventral portions.
Ice, rail and trawler fleets moved mackerel inland as everyday protein, including named ventral portions.
Ice, rail and trawler fleets moved mackerel inland as everyday protein, including named ventral portions.