Fish

Ventral

Ventral fillet of Sturgeon 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 sturgeon ventral iced until cooking; pat dry for browning, and stop when just opaque. Smoking, grilling steaks, and confit suit the cut. Season with salt, acid, and fat that frame dense almost boneless texture.

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 137

Amount per 100 g

Total Fat 5.07 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 1.94 g
Polyunsaturated Fat 2.02 g
Cholesterol 56 mg
Sodium 76.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.1 g
Water 73.5 g

Detailed nutrients

Energy 137 kcal
Water 73.5 g
Protein 19.1 g
Fat 5.07 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.02 g
  - Omega-3 0.81 g
Vitamins 43.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.53 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 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 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
Minerals 458 mg
- Major Minerals 457 mg
  - Calcium 50 mg
  - Sodium 76.9 mg
  - Potassium 330 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56 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: 4.53 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.1 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 76.9 · Potassium: 330 · Calcium: 50 · Iron: 1.5 ·

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

History

1800

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

1950

Filleting lines and frozen packs made ventral of sturgeon available inland.

2000

Restaurants standardised specialty ventral portions of sturgeon for plate timing.