Fish

Centre Cut

Centre-cut grey mullet 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. Rest after high heat so juices redistribute before carving or plating.

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 129

Amount per 100 g

Total Fat 4.84 g
Saturated Fat 1.03 g
Trans Fat 0 g
Monounsaturated Fat 2.11 g
Polyunsaturated Fat 2.03 g
Cholesterol 55.4 mg
Sodium 82 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21 g
Water 71.8 g

Detailed nutrients

Energy 129 kcal
Water 71.8 g
Protein 21 g
Fat 4.84 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 2.03 g
  - Omega-3 0.81 g
Vitamins 42.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.35 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
Minerals 348 mg
- Major Minerals 346 mg
  - Calcium 42 mg
  - Sodium 82 mg
  - Potassium 222 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: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.35 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.01 · Potassium: 222 · Calcium: 42 · Iron: 1.5 ·

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

History

5000 BCE

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

1900

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

1950

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