Fish
Loin
Carp loin is the thick upper muscle of the fillet—even, lean, and ideal for neat portions and elegant pan work. It shows firm freshwater flesh. Cut into medallions or leave as a strip; cook just to opaque. Baste with oil or butter or serve with sauce because it is lean.
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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 3.58 g
- Saturated Fat 0.7 g
- Trans Fat 0 g
- Monounsaturated Fat 1.47 g
- Polyunsaturated Fat 1.41 g
- Cholesterol 52.8 mg
- Sodium 79.9 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 73.3 g
- Energy 115 kcal
- Water 73.3 g
- Protein 20.7 g
- Fat 3.58 g
- Saturated Fat 0.7 g
- Monounsaturated Fat 1.47 g
- Polyunsaturated Fat 1.41 g
- Omega-3 0.57 g
- Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.38 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
- Minerals 353 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 52.8 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: 4.38 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
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.