Fish

Centre Cut

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. 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 134

Amount per 100 g

Total Fat 5.23 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 1.91 g
Polyunsaturated Fat 1.98 g
Cholesterol 55 mg
Sodium 78 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.9 g
Water 69.8 g

Detailed nutrients

Energy 134 kcal
Water 69.8 g
Protein 18.9 g
Fat 5.23 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.91 g
- Polyunsaturated Fat 1.98 g
  - Omega-3 0.79 g
Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.48 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
Minerals 405 mg
- Major Minerals 404 mg
  - Calcium 23 mg
  - Sodium 78 mg
  - Potassium 303 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 55 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: 3.48 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 77.95 · Potassium: 303 · Calcium: 23 · Iron: 1.5 ·

Centre Cut of Catfish: 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.