Fish

Ventral

Rainbow Trout ventral fillet is the belly-side half of the side—richer, softer, and better for gentle heat and short cures. The mouthfeel is silkier than the dorsal half. Cure for a light gravlax-style side, or grill over medium heat. Salt early so seasoning reaches the fat; finish with citrus or bitter leaves.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Fine GrainLeanPortionPrep ReadyVentral

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 192

Amount per 100 g

Total Fat 11.4 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 2.11 g
Polyunsaturated Fat 6.11 g
Cholesterol 55.5 mg
Sodium 84.7 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.1 g
Water 68.4 g

Detailed nutrients

Energy 192 kcal
Water 68.4 g
Protein 19.1 g
Fat 11.4 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 6.11 g
  - Omega-3 2.44 g
Vitamins 48.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.67 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 10.4 µg
- Vitamin E 1.29 mg
- Vitamin K 0.4 µg
Minerals 346 mg
- Major Minerals 345 mg
  - Calcium 40 mg
  - Sodium 84.7 mg
  - Potassium 220 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.5 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: 3.67 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 10.4 · vitamin-e: 1.29 · vitamin-k: 0.4 ·

Minerals

Sodium: 84.71 · Potassium: 220 · Calcium: 40 · Iron: 1.5 ·

Ventral of Rainbow Trout: composition reflects this culinary part relative to the whole ingredient.

History

500

Ventral rainbow trout was chosen for oil-rich pan and smoke preparations.

1700

Cookbooks distinguished fat belly of rainbow trout from leaner back cuts.

2010

Butchers sold ventral rainbow trout portions for home curing and barbecue.