Fish

Centre Cut

Centre-cut ling fillet is the middle third of the side—balanced thickness between head-end bulk and tail taper. It is the practical everyday portion for pan-frying two even pieces per person. Pin bones are easiest to locate and pull in this band. Cook skin-on or skinless; centre cuts are forgiving if heat is moderate. Prefer for weeknight fillets when full loins are oversized.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedFreshGrilledPan Fried

Traits

Balanced ThicknessEvenEveryday PortionMildPractical

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 130

Amount per 100 g

Total Fat 4.79 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 1.97 g
Polyunsaturated Fat 1.89 g
Cholesterol 58.1 mg
Sodium 83.9 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 75.6 g

Detailed nutrients

Energy 130 kcal
Water 75.6 g
Protein 20.5 g
Fat 4.79 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.89 g
  - Omega-3 0.76 g
Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.84 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 447 mg
- Major Minerals 446 mg
  - Calcium 41 mg
  - Sodium 83.9 mg
  - Potassium 321 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 58.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.84 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.1 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 83.9 · Potassium: 321 · Calcium: 41 · Iron: 1.5 ·

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

History

1950

Retail fish counters standardised centre-cut white-fish fillets for home cooks.

1990

Food service specified centre-cut for consistent cook times on the line.