Fish
Ventral
Ventral monkfish fillet meat is lower-side flesh—sometimes slightly softer or fattier by species. Handle gently; good for moist methods and mince if thin. Taste a scrap if quality seems uncertain before committing a whole batch.
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 4.89 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 53.7 mg
- Sodium 77.9 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.6 g
- Water 67.8 g
- Energy 131 kcal
- Water 67.8 g
- Protein 19.6 g
- Fat 4.89 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.78 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.7 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
- Minerals 455 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.7 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·
Minerals
Ventral of Monkfish: composition reflects this culinary part relative to the whole ingredient.
History
Coastal fisheries and markets sold monkfish whole and in pieces long before industrial freezing, including named ventral portions.
Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named ventral portions.
Ice, rail and trawler fleets moved monkfish inland as everyday protein, including named ventral portions.