Fish

Top Side

Brill fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm pearly white flesh with delicate sweetness close to turbot, thinner fillets. Top-side fillet is the prime upper face of a flatfish. 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Fine GrainLeanPortionPrep ReadyTop Side

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 124

Amount per 100 g

Total Fat 5.18 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 1.94 g
Polyunsaturated Fat 2.1 g
Cholesterol 57.3 mg
Sodium 77 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.7 g
Water 73.6 g

Detailed nutrients

Energy 124 kcal
Water 73.6 g
Protein 20.7 g
Fat 5.18 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.1 g
  - Omega-3 0.84 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.45 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
Minerals 452 mg
- Major Minerals 451 mg
  - Calcium 47 mg
  - Sodium 77 mg
  - Potassium 327 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 57.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.45 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 1.8 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 76.99 · Potassium: 327 · Calcium: 47 · Iron: 1.5 ·

Top Side of Brill: composition reflects this culinary part relative to the whole ingredient.

History

1800

Fishmongers standardised boneless fillets for urban households and restaurants.

1950

Frozen and tray-packed fillets made portioned fish a supermarket default.

2000

Chefs emphasised skin-on searing and precise doneness for premium white-fish fillets.