Fish

Belly

Belly of Trout 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 trout belly iced until cooking; pat dry for browning, and stop when just opaque . Pan-frying, smoking, curing, and baking suit the cut. Season with salt, acid, and fat that frame fine pink-to-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 324

Amount per 100 g

Total Fat 28.4 g
Saturated Fat 7.94 g
Trans Fat 0 g
Monounsaturated Fat 11.3 g
Polyunsaturated Fat 9.07 g
Cholesterol 53.1 mg
Sodium 80.9 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17.1 g
Water 52.5 g

Detailed nutrients

Energy 324 kcal
Water 52.5 g
Protein 17.1 g
Fat 28.4 g
- Saturated Fat 7.94 g
- Monounsaturated Fat 11.3 g
- Polyunsaturated Fat 9.07 g
  - Omega-3 3.17 g
Vitamins 49.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.78 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.8 µg
- Vitamin E 1.33 mg
- Vitamin K 0.4 µg
Minerals 340 mg
- Major Minerals 339 mg
  - Calcium 39 mg
  - Sodium 80.9 mg
  - Potassium 219 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 53.1 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: 3.78 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.9 · vitamin-d: 10.8 · vitamin-e: 1.33 · vitamin-k: 0.4 ·

Minerals

Sodium: 80.92 · Potassium: 219 · Calcium: 39 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty belly portions of trout for plate timing.