Fish
Centre Cut
Centre-cut black bass 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. Even thickness matters more than elaborate marinades for consistent doneness.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.79 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 56.7 mg
- Sodium 76 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.2 g
- Water 73.4 g
- Energy 128 kcal
- Water 73.4 g
- Protein 19.2 g
- Fat 4.79 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.83 g
- Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.77 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
- Minerals 352 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.77 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.9 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·
Minerals
Sodium: 76 · Potassium: 252 · Calcium: 22 · Iron: 1.5 ·
Centre Cut of Black Bass: composition reflects this culinary part relative to the whole ingredient.
History
Fillet and portion packs of black bass became standard supermarket seafood, including named centre cut portions.
Coastal fisheries and markets sold black bass whole and in pieces long before industrial freezing, including named centre cut portions.
Ice, rail and trawler fleets moved black bass inland as everyday protein, including named centre cut portions.