Fish

Centre Cut

Centre-cut bigeye 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. Rest after high heat so juices redistribute before carving or plating.

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 5.16 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 1.95 g
Polyunsaturated Fat 2.02 g
Cholesterol 56.1 mg
Sodium 78.1 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 72.1 g

Detailed nutrients

Energy 131 kcal
Water 72.1 g
Protein 20.8 g
Fat 5.16 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.95 g
- Polyunsaturated Fat 2.02 g
  - Omega-3 0.81 g
Vitamins 41.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.27 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
Minerals 392 mg
- Major Minerals 390 mg
  - Calcium 66 mg
  - Sodium 78.1 mg
  - Potassium 246 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.1 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: 4.27 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.3 · vitamin-d: 1.5 · vitamin-e: 0.61 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.13 · Potassium: 246 · Calcium: 66 · Iron: 1.5 ·

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

History

1000 BCE

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

1900

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

1950

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