Fish
Centre Cut
Centre-cut amberjack fillet is the thick midsection—even thickness for portions and pan work. Pat dry, season, cook just opaque. Pin-bone before service. stop at just-opaque; residual heat finishes the centre. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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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 4.96 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 52 mg
- Sodium 81.4 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.6 g
- Water 72.5 g
- Energy 125 kcal
- Water 72.5 g
- Protein 20.6 g
- Fat 4.96 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.76 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.7 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
- Minerals 425 mg
- Major Minerals 423 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 52 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.7 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·
Minerals
Centre Cut of Amberjack: composition reflects this culinary part relative to the whole ingredient.
History
Fillet and portion packs of amberjack became standard supermarket seafood, including named centre cut portions.
Coastal fisheries and markets sold amberjack whole and in pieces long before industrial freezing, including named centre cut portions.
Ice, rail and trawler fleets moved amberjack inland as everyday protein, including named centre cut portions.