Fish

Loin

Cod loin is the thick premium white muscle—large flake, mild sweetness, and the default high-end portion for roasting and frying. Raw flesh should be translucent and firm, not dull or gaping. Cook to just opaque; sauce or fat protects the lean meat. Classic with parsley, brown butter, or a light curry sauce.

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 98.2

Amount per 100 g

Total Fat 1.44 g
Saturated Fat 0.27 g
Trans Fat 0 g
Monounsaturated Fat 0.59 g
Polyunsaturated Fat 0.58 g
Cholesterol 55.4 mg
Sodium 79.7 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.3 g
Water 70.8 g

Detailed nutrients

Energy 98.2 kcal
Water 70.8 g
Protein 21.3 g
Fat 1.44 g
- Saturated Fat 0.27 g
- Monounsaturated Fat 0.59 g
- Polyunsaturated Fat 0.58 g
  - Omega-3 0.23 g
Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.57 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 409 mg
- Major Minerals 408 mg
  - Calcium 49 mg
  - Sodium 79.7 mg
  - Potassium 279 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.4 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.57 · 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: 79.65 · Potassium: 279 · Calcium: 49 · Iron: 1.5 ·

Loin is typically among the leaner, tender muscle primals.

History

1000 BCE

Thick cod loin was the prize fresh cut of large Atlantic fish.

1800

Urban fishmongers sold cod loin as a premium roast and fry cut.

2000

Global white-fish supply made cod loin a restaurant plate-cost standard.