Fish

Centre Cut

Cod centre-cut fillet is the thickest, most even white portion of the side—the restaurant standard for fish and chips, pan-roast, and precise doneness. Flakes should be large and pearly when just cooked. Batter and fry, or roast with a herb crust. Even thickness is why this cut wins over tail for plate-up consistency; pull pin bones before cooking.

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 99.5

Amount per 100 g

Total Fat 1.96 g
Saturated Fat 0.4 g
Trans Fat 0 g
Monounsaturated Fat 0.79 g
Polyunsaturated Fat 0.77 g
Cholesterol 54.1 mg
Sodium 76.7 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 69.9 g

Detailed nutrients

Energy 99.5 kcal
Water 69.9 g
Protein 20.5 g
Fat 1.96 g
- Saturated Fat 0.4 g
- Monounsaturated Fat 0.79 g
- Polyunsaturated Fat 0.77 g
  - Omega-3 0.31 g
Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.56 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
Minerals 480 mg
- Major Minerals 479 mg
  - Calcium 61 mg
  - Sodium 76.7 mg
  - Potassium 341 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: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.56 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·

Minerals

Sodium: 76.66 · Potassium: 341 · Calcium: 61 · Iron: 1.5 ·

Centre Cut of Cod: composition reflects this culinary part relative to the whole ingredient.

History

1500

The thick mid-side of cod was preferred for fresh cookery when tails went to cheaper uses.

1970

Portion-controlled centre-cut cod filled frozen food service and chip-shop supply chains.

2010

MSC and similar labels made centre-cut cod a specified sustainability choice on menus.