Butterflied

Fish

Butterflied

Butterflied Whitebait is split open flat for even grilling and stuffing. Pat dry for crisp skin. Keep whitebait butterflied iced until cooking; pat dry for browning, and stop when just opaque . Deep-frying as a crisp whole snack suit the cut. Season with salt, acid, and fat that frame tender bone-in morsel.

Track this ingredient

Unit

Characteristics

Preparations

Cooked Into SaucesFreshMeltedSoftenedWhipped

Traits

EmulsifiedRichSpreadable

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 126

Amount per 100 g

  • Total Fat 4.83 g
  • Saturated Fat 1.03 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.01 g
  • Polyunsaturated Fat 1.93 g
  • Cholesterol 52.7 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 19.8 g
  • Water 71.9 g
Detailed nutrients

Butterflied of Whitebait: composition reflects this culinary part relative to the whole ingredient.

History

Coastal cooks portioned whitebait into butterflied pieces for even cooking and trade.

Filleting lines and frozen packs made butterflied of whitebait available inland.

Restaurants standardised specialty butterflied portions of whitebait for plate timing.

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