Fish

Whole

Whole smelt is scaled and gutted for roasting, grilling or steaming on the bone—moist and flavourful when not overcooked. seafood with species-specific oiliness and flake. Score thick areas, season the cavity, cook until flesh just flakes. Check eyes and gills for freshness. stop at just-opaque; residual heat finishes the centre. Taste a scrap if quality seems uncertain before committing a whole batch.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 137

Amount per 100 g

Total Fat 5.05 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 1.98 g
Polyunsaturated Fat 2.06 g
Cholesterol 57 mg
Sodium 79.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.3 g
Water 70.2 g

Detailed nutrients

Energy 137 kcal
Water 70.2 g
Protein 19.3 g
Fat 5.05 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 2.06 g
  - Omega-3 0.82 g
Vitamins 43.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
Minerals 445 mg
- Major Minerals 443 mg
  - Calcium 67 mg
  - Sodium 79.3 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 57 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.58 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.3 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.27 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCE

Coastal fisheries and markets sold smelt whole and in pieces long before industrial freezing, including named whole portions.

1900

Ice, rail and trawler fleets moved smelt inland as everyday protein, including named whole portions.

1950