Fish

Ventral

Ventral fillet of Whiting 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 whiting ventral 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

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 102

Amount per 100 g

Total Fat 1.99 g
Saturated Fat 0.41 g
Trans Fat 0 g
Monounsaturated Fat 0.8 g
Polyunsaturated Fat 0.78 g
Cholesterol 54.5 mg
Sodium 80.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21 g
Water 71.7 g

Detailed nutrients

Energy 102 kcal
Water 71.7 g
Protein 21 g
Fat 1.99 g
- Saturated Fat 0.41 g
- Monounsaturated Fat 0.8 g
- Polyunsaturated Fat 0.78 g
  - Omega-3 0.31 g
Vitamins 40.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.02 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
Minerals 436 mg
- Major Minerals 434 mg
  - Calcium 37 mg
  - Sodium 80.3 mg
  - Potassium 317 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.5 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: 4.02 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.31 · Potassium: 317 · Calcium: 37 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty ventral portions of whiting for plate timing.