Fish
Loin
Mahi-mahi loin is the thick upper fillet band—the premium, even section for steaks and medallions. Texture is meaty for a mild fish, holding together on skewers and the grill better than soft white fish. Colour stays pale when raw and turns bright white when just done. Cut into even steaks or roast as a short joint. Brush with oil; the fish is leaner than oily pelagics and benefits from basting.
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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 3.31 g
- Saturated Fat 0.67 g
- Trans Fat 0 g
- Monounsaturated Fat 1.37 g
- Polyunsaturated Fat 1.27 g
- Cholesterol 52.7 mg
- Sodium 84.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 70.9 g
- Energy 113 kcal
- Water 70.9 g
- Protein 20.7 g
- Fat 3.31 g
- Saturated Fat 0.67 g
- Monounsaturated Fat 1.37 g
- Polyunsaturated Fat 1.27 g
- Omega-3 0.51 g
- Vitamins 40.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.07 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
- Minerals 466 mg
- Major Minerals 465 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.7 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: 4.07 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.7 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Restaurant loins standardised mahi portions for grills.
Retail loin packs competed with swordfish and tuna alternatives.