Fish

Offal

Salmon offal groups heart, liver, milt, and other organs—stronger flavour and shorter or longer cook paths by organ. Character is more mineral and intense than pink loin; handle with the same cold-chain care as muscle. Soak or trim as tradition requires; do not overcook liver or hearts. Source only from fresh whole-fish breakdowns and cook the same day.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Heart

Liver

Stomach

Swim Bladder

Characteristics

Preparations

BraisedFriedGrilledPâtéSautéed

Traits

Nose To TailNutrient DenseQuick Or SlowStrong FlavourVariable Texture

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 158

Amount per 100 g

Total Fat 7.92 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 5.91 g
Cholesterol 215 mg
Sodium 80.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23.1 g
Water 68.1 g

Detailed nutrients

Energy 158 kcal
Water 68.1 g
Protein 23.1 g
Fat 7.92 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 5.91 g
  - Omega-3 2.36 g
Vitamins 5041 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.52 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13 µg
- Vitamin E 1.61 mg
- Vitamin K 0.5 µg
Minerals 438 mg
- Major Minerals 430 mg
  - Calcium 35 mg
  - Sodium 80.3 mg
  - Potassium 315 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.2 g
Cholesterol 215 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.52 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.1 · vitamin-d: 13 · vitamin-e: 1.61 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.25 · Potassium: 315 · Calcium: 35 · Iron: 8 ·

Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.

History

1000 BCE

Complete use of salmon included organs as everyday food in fishing societies.

1900

Industrial processing sidelined most salmon offal while muscle went to cans and fillets.

2010

Chefs reclaiming whole fish put mixed salmon offal back on limited menus.