Fish

Fillet

Bigeye fillet is a boneless side lifted from the frame, pin bones removed or marked. Flesh is deep red, rich, often fattier than yellowfin. Sashimi premium; high heat only for brief sear. Pan-sear, grill, bake, or steam depending on thickness; Japanese sushi/sashimi and rare tuna steaks. Keep iced and use soon after thawing. High relative to albacore, prized belly fat guides whether you cook hot-and-fast or with more basting.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Belly

Centre Cut

Dorsal

Loin

Tail

Ventral

Characteristics

Preparations

BakedFreshGrilledSearedSteamed

Traits

Boneless SideCooks EvenlyFirm Or Flaky By SpeciesFreshness CriticalMain YieldPin Bones CheckedVersatile

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 4.45 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.97 g
Cholesterol 53.8 mg
Sodium 84.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.3 g
Water 72.1 g

Detailed nutrients

Energy 131 kcal
Water 72.1 g
Protein 20.3 g
Fat 4.45 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
Minerals 406 mg
- Major Minerals 404 mg
  - Calcium 20 mg
  - Sodium 84.5 mg
  - Potassium 300 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: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.48 · Potassium: 300 · Calcium: 20 · Iron: 1.5 ·

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

History

1900

Bigeye fillets entered urban fish markets as portion-friendly alternatives to whole fish.

1980

Restaurant lines standardised bigeye fillets for consistent cook times.

2000

Frozen-at-sea and aquaculture fillets widened bigeye availability inland.