Fish

Loin

Catfish loin is the thick upper muscle of the fillet—even, lean, and ideal for neat portions and elegant pan work. It shows moist mild white fillets. 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

ChopsGrilledPan FriedRoasted

Traits

JuicyLean To Moderate FatPremiumRoast Or GrillTenderVersatile

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 3.68 g
Saturated Fat 0.72 g
Trans Fat 0 g
Monounsaturated Fat 1.54 g
Polyunsaturated Fat 1.42 g
Cholesterol 53.9 mg
Sodium 84.6 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.3 g
Water 70.7 g

Detailed nutrients

Energy 122 kcal
Water 70.7 g
Protein 22.3 g
Fat 3.68 g
- Saturated Fat 0.72 g
- Monounsaturated Fat 1.54 g
- Polyunsaturated Fat 1.42 g
  - Omega-3 0.57 g
Vitamins 43.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.46 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
Minerals 414 mg
- Major Minerals 413 mg
  - Calcium 49 mg
  - Sodium 84.6 mg
  - Potassium 279 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 53.9 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: 4.46 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 12.9 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.55 · Potassium: 279 · Calcium: 49 · Iron: 1.5 ·

Loin is typically among the leaner, tender muscle primals.

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.