Fish

Ventral

Ventral fillet of Swordfish 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 swordfish ventral 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

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 133

Amount per 100 g

Total Fat 4.71 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 2.07 g
Polyunsaturated Fat 1.9 g
Cholesterol 52.8 mg
Sodium 75.8 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.3 g
Water 75.1 g

Detailed nutrients

Energy 133 kcal
Water 75.1 g
Protein 19.3 g
Fat 4.71 g
- Saturated Fat 1 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 1.9 g
  - Omega-3 0.76 g
Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.76 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 401 mg
- Major Minerals 400 mg
  - Calcium 22 mg
  - Sodium 75.8 mg
  - Potassium 302 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.76 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.8 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 75.79 · Potassium: 302 · Calcium: 22 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty ventral portions of swordfish for plate timing.