Fish

Centre Cut

Centre-cut haddock 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. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

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 93.7

Amount per 100 g

Total Fat 1.97 g
Saturated Fat 0.41 g
Trans Fat 0 g
Monounsaturated Fat 0.79 g
Polyunsaturated Fat 0.77 g
Cholesterol 53.9 mg
Sodium 83.4 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19 g
Water 71.8 g

Detailed nutrients

Energy 93.7 kcal
Water 71.8 g
Protein 19 g
Fat 1.97 g
- Saturated Fat 0.41 g
- Monounsaturated Fat 0.79 g
- Polyunsaturated Fat 0.77 g
  - Omega-3 0.31 g
Vitamins 44.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.68 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
Minerals 405 mg
- Major Minerals 403 mg
  - Calcium 45 mg
  - Sodium 83.4 mg
  - Potassium 275 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.68 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·

Minerals

Sodium: 83.4 · Potassium: 275 · Calcium: 45 · Iron: 1.5 ·

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

History

500

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

1700

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

2010

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