Fish
Butterflied
Butterflied of Pilchard is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. seafood with species-specific oiliness and flake. Handle by the moisture and perishability of pilchard: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. stop at just-opaque; residual heat finishes the centre. Pairs with lemon, butter, herbs, oil, gentle spice. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 5.1 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 56.7 mg
- Sodium 79.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.5 g
- Water 75.6 g
- Energy 123 kcal
- Water 75.6 g
- Protein 20.5 g
- Fat 5.1 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.82 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.9 mg
- Vitamin B5 — Pantothenic Acid 0.68 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 469 mg
- Major Minerals 468 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 56.7 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: 3.9 · vitamin-b5-pantothenic-acid: 0.68 · 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
Butterflied of Pilchard: composition reflects this culinary part relative to the whole ingredient.
History
Fillet and portion packs of pilchard became standard supermarket seafood, including named butterflied portions.
Fillet and portion packs of pilchard became standard supermarket seafood, including named butterflied portions.
Ice, rail and trawler fleets moved pilchard inland as everyday protein, including named butterflied portions.