Fish

Fillet

Chub fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm coarse freshwater flesh with best from clean water; good smoked or fried small. 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 138

Amount per 100 g

Total Fat 4.55 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 2.06 g
Polyunsaturated Fat 1.98 g
Cholesterol 54.1 mg
Sodium 80.7 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.1 g
Water 75.9 g

Detailed nutrients

Energy 138 kcal
Water 75.9 g
Protein 22.1 g
Fat 4.55 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 1.98 g
  - Omega-3 0.79 g
Vitamins 44 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.62 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
Minerals 460 mg
- Major Minerals 459 mg
  - Calcium 49 mg
  - Sodium 80.7 mg
  - Potassium 329 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.62 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.4 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.65 · Potassium: 329 · Calcium: 49 · 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.