Fish
Belly
Paddlefish belly fillet strip is richer and more delicate than top loin. Crisp the skin or cook gently in fat; season boldly. Salt early for large joints, late for delicate leaves and soft fruit.
Track this ingredient
Unit
Characteristics
Preparations
BraisedCookedCrispedCuredFreshGrilledPan FriedPreparedRawRoastedWhole
Traits
BellyFine GrainLeanPortionPrep ReadyRichSlow Cook Or Crisp
History
Coastal fisheries and markets sold paddlefish whole and in pieces long before industrial freezing, including named belly portions.
Ice, rail and trawler fleets moved paddlefish inland as everyday protein, including named belly portions.
Ice, rail and trawler fleets moved paddlefish inland as everyday protein, including named belly portions.