Fish
Ventral
Ventral fillet of Trout 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 trout ventral 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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.8 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 5.72 g
- Cholesterol 52 mg
- Sodium 79.6 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.5 g
- Water 71.9 g
- Energy 205 kcal
- Water 71.9 g
- Protein 19.5 g
- Fat 10.8 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 5.72 g
- Omega-3 2.29 g
- Vitamins 51.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.4 µg
- Vitamin E 1.41 mg
- Vitamin K 0.5 µg
- Minerals 417 mg
- Major Minerals 416 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 52 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 11.4 · vitamin-e: 1.41 · vitamin-k: 0.5 ·
Minerals
Ventral of Trout: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned trout into ventral pieces for even cooking and trade.
Filleting lines and frozen packs made ventral of trout available inland.
Restaurants standardised specialty ventral portions of trout for plate timing.