Fish

Belly

Belly of Tilapia 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 tilapia belly iced until cooking; pat dry for browning, and stop when just opaque. Baking, frying, steaming, and stewing suit the cut. Season with salt, acid, and fat that frame soft fine white flake.

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 106

Amount per 100 g

Total Fat 5.08 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 1.94 g
Polyunsaturated Fat 2.02 g
Cholesterol 55.9 mg
Sodium 82.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 15.7 g
Water 71 g

Detailed nutrients

Energy 106 kcal
Water 71 g
Protein 15.7 g
Fat 5.08 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.02 g
  - Omega-3 0.81 g
Vitamins 42 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.29 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
Minerals 398 mg
- Major Minerals 397 mg
  - Calcium 67 mg
  - Sodium 82.9 mg
  - Potassium 247 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 55.9 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: 4.29 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.4 · vitamin-d: 1.5 · vitamin-e: 0.61 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.94 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty belly portions of tilapia for plate timing.