Fish

Belly

Belly of Tuna 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 tuna belly iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.

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 319

Amount per 100 g

Total Fat 27.9 g
Saturated Fat 7.82 g
Trans Fat 0 g
Monounsaturated Fat 11.2 g
Polyunsaturated Fat 8.93 g
Cholesterol 54.1 mg
Sodium 76.4 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 17 g
Water 53.1 g

Detailed nutrients

Energy 319 kcal
Water 53.1 g
Protein 17 g
Fat 27.9 g
- Saturated Fat 7.82 g
- Monounsaturated Fat 11.2 g
- Polyunsaturated Fat 8.93 g
  - Omega-3 3.13 g
Vitamins 52.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.11 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.7 µg
- Vitamin E 1.45 mg
- Vitamin K 0.5 µg
Minerals 492 mg
- Major Minerals 490 mg
  - Calcium 67 mg
  - Sodium 76.4 mg
  - Potassium 347 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.11 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.9 · vitamin-d: 11.7 · vitamin-e: 1.45 · vitamin-k: 0.5 ·

Minerals

Sodium: 76.35 · Potassium: 347 · Calcium: 67 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty belly portions of tuna for plate timing.