Fish

Belly

Belly of Walleye 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 walleye belly iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, shore lunches, and baking suit the cut. Season with salt, acid, and fat that frame 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 171

Amount per 100 g

Total Fat 12 g
Saturated Fat 2.59 g
Trans Fat 0 g
Monounsaturated Fat 4.62 g
Polyunsaturated Fat 4.79 g
Cholesterol 54.5 mg
Sodium 78.7 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 15.8 g
Water 76.2 g

Detailed nutrients

Energy 171 kcal
Water 76.2 g
Protein 15.8 g
Fat 12 g
- Saturated Fat 2.59 g
- Monounsaturated Fat 4.62 g
- Polyunsaturated Fat 4.79 g
  - Omega-3 1.91 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.45 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
Minerals 380 mg
- Major Minerals 379 mg
  - Calcium 60 mg
  - Sodium 78.7 mg
  - Potassium 240 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 54.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.45 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 1.8 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 78.68 · Potassium: 240 · Calcium: 60 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty belly portions of walleye for plate timing.