Fish
Loin
Monkfish loin is the thick upper fillet muscle—prime for neat pan servings and precise doneness. Sear hot, stop while moist inside. Mild species like butter sauces; stronger fish take spice and char. Salt early for large joints, late for delicate leaves and soft fruit.
Track this ingredient
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 3.46 g
- Saturated Fat 0.72 g
- Trans Fat 0 g
- Monounsaturated Fat 1.34 g
- Polyunsaturated Fat 1.4 g
- Cholesterol 56.8 mg
- Sodium 82.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 73.3 g
- Energy 123 kcal
- Water 73.3 g
- Protein 23 g
- Fat 3.46 g
- Saturated Fat 0.72 g
- Monounsaturated Fat 1.34 g
- Polyunsaturated Fat 1.4 g
- Omega-3 0.56 g
- Vitamins 43 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.45 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 402 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 56.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.45 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.9 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Fillet and portion packs of monkfish became standard supermarket seafood, including named loin portions.
Fillet and portion packs of monkfish became standard supermarket seafood, including named loin portions.
Fillet and portion packs of monkfish became standard supermarket seafood, including named loin portions.