Fish

Centre Cut

Centre-cut bluefish 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. Taste a scrap if quality seems uncertain before committing a whole batch.

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 132

Amount per 100 g

Total Fat 4.76 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.97 g
Cholesterol 53.8 mg
Sodium 76.6 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.1 g
Water 76 g

Detailed nutrients

Energy 132 kcal
Water 76 g
Protein 21.1 g
Fat 4.76 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.85 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 376 mg
- Major Minerals 375 mg
  - Calcium 59 mg
  - Sodium 76.6 mg
  - Potassium 239 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: 3.85 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.1 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 76.64 · Potassium: 239 · Calcium: 59 · Iron: 1.5 ·

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

History

500

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

1850

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

1980

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