Fish

Belly

Belly of Whiting 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 whiting belly iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.

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 101

Amount per 100 g

Total Fat 4.67 g
Saturated Fat 1.03 g
Trans Fat 0 g
Monounsaturated Fat 2.09 g
Polyunsaturated Fat 1.93 g
Cholesterol 53.6 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 15.5 g
Water 75.4 g

Detailed nutrients

Energy 101 kcal
Water 75.4 g
Protein 15.5 g
Fat 4.67 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 1.93 g
  - Omega-3 0.77 g
Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.91 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
Minerals 463 mg
- Major Minerals 462 mg
  - Calcium 51 mg
  - Sodium 79.6 mg
  - Potassium 331 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 53.6 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: 3.91 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.56 · Potassium: 331 · Calcium: 51 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty belly portions of whiting for plate timing.