Fish
Belly
Monkfish belly is the richer lower strip—fattier on oily fish, delicate and prized for grill and cure when appropriate. Cook skin-side down to crisp or confit gently. Trim strong bloodline if needed. Rest after high heat so juices redistribute before carving or plating.
Track this ingredient
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 11.5 g
- Saturated Fat 2.28 g
- Trans Fat 0 g
- Monounsaturated Fat 4.69 g
- Polyunsaturated Fat 4.52 g
- Cholesterol 55.2 mg
- Sodium 78 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 15.9 g
- Water 67.8 g
- Energy 167 kcal
- Water 67.8 g
- Protein 15.9 g
- Fat 11.5 g
- Saturated Fat 2.28 g
- Monounsaturated Fat 4.69 g
- Polyunsaturated Fat 4.52 g
- Omega-3 1.81 g
- Vitamins 39.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.87 mg
- Vitamin B5 — Pantothenic Acid 0.67 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 385 mg
- Major Minerals 384 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.2 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: 3.87 · vitamin-b5-pantothenic-acid: 0.67 · 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
Belly cuts are intramuscular and subcutaneous fat-rich compared with loin.
History
Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named belly portions.
Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named belly portions.
Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named belly portions.