Fish
Stomach
Stomach of Whiting needs thorough cleaning and long gentle simmering to soften for stews. Specialty cut. As a stomach section of offal, portion for even cooking and clear labelling. Keep whiting stomach 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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.89 g
- Saturated Fat 0.38 g
- Trans Fat 0 g
- Monounsaturated Fat 0.77 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 53.8 mg
- Sodium 84 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 69.8 g
- Energy 92.9 kcal
- Water 69.8 g
- Protein 19 g
- Fat 1.89 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.77 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.3 g
- Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.4 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 318 mg
- Major Minerals 316 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 53.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.4 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Sodium: 84 · Potassium: 206 · Calcium: 26 · Iron: 1.5 ·
Stomach of Whiting: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned whiting into stomach pieces for even cooking and trade.
Filleting lines and frozen packs made stomach of whiting available inland.
Restaurants standardised specialty stomach portions of whiting for plate timing.