Fish

Centre Cut

Centre-cut halibut 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. Even thickness matters more than elaborate marinades for consistent doneness.

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 137

Amount per 100 g

Total Fat 5.19 g
Saturated Fat 0.98 g
Trans Fat 0 g
Monounsaturated Fat 1.91 g
Polyunsaturated Fat 2.07 g
Cholesterol 56.4 mg
Sodium 77.8 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19 g
Water 70.8 g

Detailed nutrients

Energy 137 kcal
Water 70.8 g
Protein 19 g
Fat 5.19 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 1.91 g
- Polyunsaturated Fat 2.07 g
  - Omega-3 0.83 g
Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.75 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 343 mg
- Major Minerals 342 mg
  - Calcium 42 mg
  - Sodium 77.8 mg
  - Potassium 222 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.4 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: 3.75 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.8 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 77.78 · Potassium: 222 · Calcium: 42 · Iron: 1.5 ·

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

History

5000 BCE

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

1800

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

2000

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