Fish
Fillet
Bream fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows mild sweet white flesh with fine flakes; clean marine or freshwater taste by species. Skin may be left on for crisping or removed for delicate poaching. Pan-fry, grill, bake, or steam until just opaque; overcooking dries lean fish quickly. Season simply with salt, citrus, herbs, or butter sauce. Check for remaining pin bones before service.
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Characteristics
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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 4.72 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 57.2 mg
- Sodium 75.4 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.9 g
- Water 70.2 g
- Energy 137 kcal
- Water 70.2 g
- Protein 19.9 g
- Fat 4.72 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.82 g
- Vitamins 43.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.51 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
- Minerals 409 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 57.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.51 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.1 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Fishmongers standardised boneless fillets for urban households and restaurants.
Frozen and tray-packed fillets made portioned fish a supermarket default.
Chefs emphasised skin-on searing and precise doneness for premium white-fish fillets.