Fish

Suprême

Amberjack suprême is a neat boneless centre portion trimmed for even cooking and plating—kitchen fabrication from the best fillet block. firm, pale to pinkish, rich but clean when very fresh. Sear, roast, or poach as a composed main. Even thickness is the point. Closely related yellowtail (hamachi/buri) traditions apply to sushi-grade fish.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

PoachedRoastedSeared

Traits

Centre FilletEven Boneless PortionPlating CutPremiumPresentation ReadyTrimmedUniform

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 122

Amount per 100 g

Total Fat 4.75 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.97 g
Cholesterol 53.8 mg
Sodium 84.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.9 g
Water 72.7 g

Detailed nutrients

Energy 122 kcal
Water 72.7 g
Protein 20.9 g
Fat 4.75 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 41.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.17 mg
- Vitamin B5 — Pantothenic Acid 0.72 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 12 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.59 mg
- Vitamin K 0.5 µg
Minerals 418 mg
- Major Minerals 416 mg
  - Calcium 26 mg
  - Sodium 84.3 mg
  - Potassium 306 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.17 · vitamin-b5-pantothenic-acid: 0.72 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 12 · vitamin-d: 1.5 · vitamin-e: 0.59 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.33 · Potassium: 306 · Calcium: 26 · Iron: 1.5 ·

Suprême of Amberjack: composition reflects this culinary part relative to the whole ingredient.

History

1900

Brigade kitchens cut amberjack suprêmes for banquet consistency.

1980

Hotel menus plated amberjack suprêmes as premium fish courses.