Fish

Fillet

Anchovy fillets are the boneless sides—salt-cured, oil-packed, or fresh—the pantry engine of Mediterranean flavour. Cured fillets are intensely savoury; rinse or soak if salt is excessive for the dish. Melt into warm olive oil for sauces, lay on pizza and toast, or chop into dressings. A little fillet replaces much salt and adds depth.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Butterfly Fillet

Characteristics

Preparations

FreshMelted Into SauceOil PackedSalt Cured

Traits

Fresh Or CuredIntenseOilySalty When CuredSmall Oily FishUmami

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 203

Amount per 100 g

Total Fat 10.1 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 1.94 g
Polyunsaturated Fat 6.3 g
Cholesterol 57.3 mg
Sodium 82.3 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.3 g
Water 72.2 g

Detailed nutrients

Energy 203 kcal
Water 72.2 g
Protein 20.3 g
Fat 10.1 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 6.3 g
  - Omega-3 2.52 g
Vitamins 54.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.36 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.5 µg
- Vitamin E 1.55 mg
- Vitamin K 0.5 µg
Minerals 322 mg
- Major Minerals 320 mg
  - Calcium 29 mg
  - Sodium 82.3 mg
  - Potassium 209 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 57.3 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: 4.36 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 12.5 · vitamin-e: 1.55 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.32 · Potassium: 209 · Calcium: 29 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

500 BCE

Salted anchovy fillets preserved the catch for inland Roman and later European tables.

1800

Oil-packed anchovy fillets became a global trade and pantry staple.

1950

Tinned anchovy fillets defined pizza, Caesar, and Provençal seasoning worldwide.