Fish

Belly

Belly of Swordfish is the richer lower flank—more fat and softer texture than the loin. Prize cut on oilier species; still moister than loin on lean white fish. Score skin so the piece cooks flat. Keep swordfish belly iced until cooking; pat dry for browning, and stop when just opaque. Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCrispedCuredGrilledRoastedSmoked

Traits

CrispableCure FriendlyFattyRichSlow Cook Or CrispSlow Or Crisp

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 174

Amount per 100 g

Total Fat 12.6 g
Saturated Fat 2.5 g
Trans Fat 0 g
Monounsaturated Fat 5.17 g
Polyunsaturated Fat 4.97 g
Cholesterol 53.8 mg
Sodium 83.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 15.1 g
Water 70.4 g

Detailed nutrients

Energy 174 kcal
Water 70.4 g
Protein 15.1 g
Fat 12.6 g
- Saturated Fat 2.5 g
- Monounsaturated Fat 5.17 g
- Polyunsaturated Fat 4.97 g
  - Omega-3 1.99 g
Vitamins 41.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.13 mg
- Vitamin B5 — Pantothenic Acid 0.72 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
Minerals 407 mg
- Major Minerals 406 mg
  - Calcium 46 mg
  - Sodium 83.5 mg
  - Potassium 276 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.13 · vitamin-b5-pantothenic-acid: 0.72 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.9 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.5 · Potassium: 276 · Calcium: 46 · Iron: 1.5 ·

Belly cuts are intramuscular and subcutaneous fat-rich compared with loin.

History

1800

Coastal cooks portioned swordfish into belly pieces for even cooking and trade.

1950

Filleting lines and frozen packs made belly of swordfish available inland.

2000

Restaurants standardised specialty belly portions of swordfish for plate timing.