Fish

Ventral

Ventral fillet of Striped Bass runs toward the belly—more fat and softer grain. Good for grilling and richer plates. As a ventral section of fillet, portion for even cooking and clear labelling. Keep striped bass ventral iced until cooking; pat dry for browning, and stop when just opaque. Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.

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 123

Amount per 100 g

Total Fat 5.25 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 1.9 g
Polyunsaturated Fat 2.07 g
Cholesterol 56.3 mg
Sodium 82.3 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.2 g
Water 71.9 g

Detailed nutrients

Energy 123 kcal
Water 71.9 g
Protein 20.2 g
Fat 5.25 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 2.07 g
  - Omega-3 0.83 g
Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.65 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
Minerals 340 mg
- Major Minerals 338 mg
  - Calcium 38 mg
  - Sodium 82.3 mg
  - Potassium 218 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.3 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: 3.65 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.5 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.29 · Potassium: 218 · Calcium: 38 · Iron: 1.5 ·

Ventral of Striped Bass: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned striped bass into ventral pieces for even cooking and trade.

1950

Filleting lines and frozen packs made ventral of striped bass available inland.

2000

Restaurants standardised specialty ventral portions of striped bass for plate timing.