Fish

Centre Cut

Centre-cut bonito 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

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 127

Amount per 100 g

Total Fat 5.12 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 2.1 g
Polyunsaturated Fat 1.94 g
Cholesterol 53.8 mg
Sodium 78.5 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.2 g
Water 74.4 g

Detailed nutrients

Energy 127 kcal
Water 74.4 g
Protein 21.2 g
Fat 5.12 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 1.94 g
  - Omega-3 0.78 g
Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.99 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 424 mg
- Major Minerals 422 mg
  - Calcium 32 mg
  - Sodium 78.5 mg
  - Potassium 312 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 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: 3.99 · 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: 78.47 · Potassium: 312 · Calcium: 32 · Iron: 1.5 ·

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

History

5000 BCE

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

1900

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

1950

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