Fish

Centre Cut

Centre-cut arctic char 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. Salt early for large joints, late for delicate leaves and soft fruit.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedGrilledSeared

Traits

BalancedEvenEven ThicknessEverydayMid FilletMild Or Rich By SpeciesReliable

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 131

Amount per 100 g

Total Fat 4.77 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.03 g
Polyunsaturated Fat 1.96 g
Cholesterol 53.3 mg
Sodium 84.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.4 g
Water 71.6 g

Detailed nutrients

Energy 131 kcal
Water 71.6 g
Protein 20.4 g
Fat 4.77 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 1.96 g
  - Omega-3 0.78 g
Vitamins 44.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.68 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
Minerals 322 mg
- Major Minerals 320 mg
  - Calcium 28 mg
  - Sodium 84.2 mg
  - Potassium 208 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.68 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·

Minerals

Sodium: 84.2 · Potassium: 208 · Calcium: 28 · Iron: 1.5 ·

Centre Cut of Arctic Char: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Fillet and portion packs of arctic char became standard supermarket seafood, including named centre cut portions.

1800

Coastal fisheries and markets sold arctic char whole and in pieces long before industrial freezing, including named centre cut portions.

2000

Ice, rail and trawler fleets moved arctic char inland as everyday protein, including named centre cut portions.