Fish

Centre Cut

Centre-cut dogfish fillet is the thick midsection—even thickness for portions and pan work. Pat dry, season, cook just opaque. Pin-bone before service. stop at just-opaque; residual heat finishes the centre. Cold product sears better—pat surfaces dry and do not crowd the pan.

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 4.76 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 1.94 g
Polyunsaturated Fat 2.01 g
Cholesterol 55.8 mg
Sodium 76.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.5 g
Water 75.3 g

Detailed nutrients

Energy 134 kcal
Water 75.3 g
Protein 19.5 g
Fat 4.76 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.01 g
  - Omega-3 0.8 g
Vitamins 39.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.8 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 10.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 432 mg
- Major Minerals 430 mg
  - Calcium 37 mg
  - Sodium 76.3 mg
  - Potassium 317 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 55.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.8 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 10.9 · vitamin-d: 1.4 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 76.31 · Potassium: 317 · Calcium: 37 · Iron: 1.5 ·

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

History

500

Fillet and portion packs of dogfish became standard supermarket seafood, including named centre cut portions.

1850

Coastal fisheries and markets sold dogfish whole and in pieces long before industrial freezing, including named centre cut portions.

1980

Ice, rail and trawler fleets moved dogfish inland as everyday protein, including named centre cut portions.