Fish

Ventral

Ventral fillet of Walleye 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 walleye ventral 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

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Fine GrainLeanPortionPrep ReadyVentral

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 130

Amount per 100 g

Total Fat 5.29 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 1.93 g
Polyunsaturated Fat 2.1 g
Cholesterol 57.2 mg
Sodium 81.6 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.1 g
Water 68 g

Detailed nutrients

Energy 130 kcal
Water 68 g
Protein 20.1 g
Fat 5.29 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 2.1 g
  - Omega-3 0.84 g
Vitamins 43.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.3 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
Minerals 303 mg
- Major Minerals 302 mg
  - Calcium 20 mg
  - Sodium 81.6 mg
  - Potassium 200 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 57.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.3 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.8 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·

Minerals

Sodium: 81.62 · Potassium: 200 · Calcium: 20 · Iron: 1.5 ·

Ventral of Walleye: composition reflects this culinary part relative to the whole ingredient.

History

1800

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

1950

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

2000

Restaurants standardised specialty ventral portions of walleye for plate timing.