Fish
Centre Cut
Brown Trout centre-cut fillet is the thickest, most even portion of the side—best for restaurant timing and neat plates. Flesh ranges cream to light pink with a fine flake and a slightly earthier freshwater note than rainbow. Pan-roast skin-side down until crisp, then flash the flesh side. Even thickness means the whole piece finishes together; prefer this cut for precise doneness.
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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 10.4 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 5.77 g
- Cholesterol 53.4 mg
- Sodium 77.7 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 74.9 g
- Energy 195 kcal
- Water 74.9 g
- Protein 18.9 g
- Fat 10.4 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 5.77 g
- Omega-3 2.31 g
- Vitamins 54.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.37 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.5 µg
- Vitamin E 1.55 mg
- Vitamin K 0.5 µg
- Minerals 351 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53.4 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: 4.37 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 12.5 · vitamin-e: 1.55 · vitamin-k: 0.5 ·
Minerals
Centre Cut of Brown Trout: composition reflects this culinary part relative to the whole ingredient.
History
The mid-side of brown trout was reserved for guests when whole fish were shared.
Portion-controlled centre cuts of brown trout filled hotel and airline fish programmes.
Sashimi-quality centre cuts of brown trout appeared where farming standards allowed raw service.