Fish

Belly

Belly of Yellowtail 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 yellowtail belly iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink flesh.

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 164

Amount per 100 g

Total Fat 11.7 g
Saturated Fat 2.44 g
Trans Fat 0 g
Monounsaturated Fat 4.71 g
Polyunsaturated Fat 4.55 g
Cholesterol 52.2 mg
Sodium 84.5 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 14.8 g
Water 75.7 g

Detailed nutrients

Energy 164 kcal
Water 75.7 g
Protein 14.8 g
Fat 11.7 g
- Saturated Fat 2.44 g
- Monounsaturated Fat 4.71 g
- Polyunsaturated Fat 4.55 g
  - Omega-3 1.82 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.46 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
Minerals 450 mg
- Major Minerals 448 mg
  - Calcium 67 mg
  - Sodium 84.5 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.46 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 1.8 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 84.49 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty belly portions of yellowtail for plate timing.