Fish

Centre Cut

Carp fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm freshwater flesh with mild to earthy by water quality; many fine bones. Centre-cut pieces are the most even for pan portions. 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

Centre CutFine GrainLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 122

Amount per 100 g

Total Fat 5.04 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 2.02 g
Polyunsaturated Fat 2.1 g
Cholesterol 58.3 mg
Sodium 75.6 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.1 g
Water 73.9 g

Detailed nutrients

Energy 122 kcal
Water 73.9 g
Protein 20.1 g
Fat 5.04 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 2.1 g
  - Omega-3 0.84 g
Vitamins 40.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.06 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
Minerals 355 mg
- Major Minerals 354 mg
  - Calcium 49 mg
  - Sodium 75.6 mg
  - Potassium 229 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 58.3 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: 4.06 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.7 · vitamin-d: 1.5 · vitamin-e: 0.57 · vitamin-k: 0.5 ·

Minerals

Sodium: 75.62 · Potassium: 229 · Calcium: 49 · Iron: 1.5 ·

Centre Cut of Carp: 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.