Fish
Loin
Mackerel loin is the thick upper fillet band—the meatiest strip for neat portions and restaurant plates. Oil content is high; the flesh stays moist if not pushed past medium. Colour is deeper than white fish, with a clean bloodline to trim if milder flavour is wanted. Sear hard skin-side down, or roast briefly. Ideal for plated oily-fish mains where belly flaps are removed for even cooking.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.63 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 5.94 g
- Cholesterol 54 mg
- Sodium 78 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 70.9 g
- Energy 181 kcal
- Water 70.9 g
- Protein 22.6 g
- Fat 7.63 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.06 g
- Polyunsaturated Fat 5.94 g
- Omega-3 2.38 g
- Vitamins 50.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.92 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.2 µg
- Vitamin E 1.38 mg
- Vitamin K 0.5 µg
- Minerals 341 mg
- Major Minerals 340 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54 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: 3.92 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.3 · vitamin-d: 11.2 · vitamin-e: 1.38 · vitamin-k: 0.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Fishmongers cut mackerel loins for premium pan portions.
Restaurant menus featured seared mackerel loin with sharp accompaniments.