Fish

Ventral

Ventral fillet of Yellowtail 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 yellowtail ventral 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

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 136

Amount per 100 g

Total Fat 4.73 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.03 g
Polyunsaturated Fat 1.95 g
Cholesterol 53.2 mg
Sodium 83.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 73.6 g

Detailed nutrients

Energy 136 kcal
Water 73.6 g
Protein 20.5 g
Fat 4.73 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 1.95 g
  - Omega-3 0.78 g
Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.95 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
Minerals 387 mg
- Major Minerals 385 mg
  - Calcium 61 mg
  - Sodium 83.2 mg
  - Potassium 241 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.2 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: 3.95 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.4 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.17 · Potassium: 241 · Calcium: 61 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty ventral portions of yellowtail for plate timing.