Definition of Fish Belly

In the lower part of the head of the fish the belly is located, so called because it connects with the belly. This part of your body receives other names depending on the culture of each territory, like belly, flank, ventral or mentresca. In any case, it is a highly valued area from a culinary point of view, especially among the Japanese.

General characteristics of the fish belly and its nutritional properties

In most species the meat of the belly contains a large proportion of fat. Due to this, it provides a much more intense flavor than the rest of the fish. His texture it is gelatinous, fine and smooth.

Regarding its structure, it is of the laminated type and this makes it highly valued for making preserves, for preparing appetizers and for cooking in the oven with all kinds of recipes.

From the point of view of nutrition, contains high levels of phosphorus, vitamin of group B and vitamin D, as well as fatty acids. All these properties make it a highly appreciated food for fighting coronary heart disease and maintaining a healthy diet.

The tuna belly

Tuna is one of the most appreciated fish. On the one hand, it has a series of nutritional properties: it is a source of proteinIt contains a large amount of vitamins and a low level of saturated fat. On the other hand, it can be consumed in many ways: fresh, grilled, baked or canned.

For some, it comprises the tastiest part and for this reason it is known as tuna caviar.

In Japanese gastronomy

The Japanese are big fans of consumption Fish and tuna is one of the most recognized for making sushi. Formerly they did not consume the belly because they believed that its high fat content made it not recommended, and for this reason the belly was wasted or served to feed the cats Over time this part of the tuna has become a piece of great gastronomic value.

In fact, in Japanese cuisine the belly is divided into three parts: harakami, harakana and harashimo (each of them has a quality different). Different parts of the tuna are used to prepare sushi: the head or se-kami, the tuna fillet or se-naka and the three parts already indicated.

It should be mentioned that the shortage of tuna causes the prices of this fish to reach exorbitant amounts and, in particular, what is described in this Article comprises the most expensive part.

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