Fish

Ventral

Ventral fillet of Yellowfin 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 yellowfin ventral iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.

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 124

Amount per 100 g

Total Fat 4.75 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.12 g
Polyunsaturated Fat 1.96 g
Cholesterol 54.3 mg
Sodium 81 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 75.2 g

Detailed nutrients

Energy 124 kcal
Water 75.2 g
Protein 20.5 g
Fat 4.75 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.96 g
  - Omega-3 0.78 g
Vitamins 44.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.67 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.5 µg
Minerals 302 mg
- Major Minerals 301 mg
  - Calcium 20 mg
  - Sodium 81 mg
  - Potassium 200 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 54.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.67 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.5 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.99 · Potassium: 200 · Calcium: 20 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty ventral portions of yellowfin for plate timing.