Fish
Belly
Salmon belly is the richer ventral strip of the side, softer and more unctuous than the loin. Fat marbling and omega-rich oil pool here, giving a buttery mouthfeel that browns deeply on a grill. Slice thin for sashimi or leave thicker for confit and curing. Render gently so the fat bastes the flesh rather than scorching; high heat works only if the surface is dry and the pieces are not overcrowded. A brush of soy, miso, or citrus after cooking cuts the richness without hiding the salmon character.
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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 28 g
- Saturated Fat 7.83 g
- Trans Fat 0 g
- Monounsaturated Fat 11.2 g
- Polyunsaturated Fat 8.96 g
- Cholesterol 52.5 mg
- Sodium 82.2 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 17 g
- Water 53 g
- Energy 320 kcal
- Water 53 g
- Protein 17 g
- Fat 28 g
- Saturated Fat 7.83 g
- Monounsaturated Fat 11.2 g
- Polyunsaturated Fat 8.96 g
- Omega-3 3.14 g
- Vitamins 51.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.99 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.4 µg
- Vitamin E 1.41 mg
- Vitamin K 0.5 µg
- Minerals 396 mg
- Major Minerals 394 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.5 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: 3.99 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 11.4 · vitamin-e: 1.41 · vitamin-k: 0.5 ·
Minerals
Belly cuts are intramuscular and subcutaneous fat-rich compared with loin.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indigenous Pacific cooks prized the fatty ventral strip for roasting and oil rendering after salmon harvests.
Japanese and West Coast markets began selling salmon harasu (belly) as a distinct specialty cut.
Yakitori-style grilled salmon belly and belly-on sashimi made the cut a restaurant signature far beyond canneries.