Fish

Fillet

Catfish fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows moist mild white fillets with takes frying and blackening particularly well. 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

Cuts & parts

Belly

Centre Cut

Dorsal

Loin

Tail

Ventral

Characteristics

Preparations

BakedFreshGrilledPan FriedPoachedRawRoastedWhole

Traits

BonelessEven ThicknessFine GrainLeanMildPremiumQuick Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 131

Amount per 100 g

Total Fat 4.43 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 1.88 g
Polyunsaturated Fat 2.05 g
Cholesterol 55.8 mg
Sodium 79 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 73.8 g

Detailed nutrients

Energy 131 kcal
Water 73.8 g
Protein 20.1 g
Fat 4.43 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.88 g
- Polyunsaturated Fat 2.05 g
  - Omega-3 0.82 g
Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.49 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 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 331 mg
- Major Minerals 329 mg
  - Calcium 35 mg
  - Sodium 79 mg
  - Potassium 215 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.8 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: 4.49 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 79 · Potassium: 215 · Calcium: 35 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

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.