Fish
Centre Cut
Centre-cut nile perch 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. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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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 4.94 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 52.4 mg
- Sodium 79.4 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.8 g
- Water 75.1 g
- Energy 124 kcal
- Water 75.1 g
- Protein 18.8 g
- Fat 4.94 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.76 g
- Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.23 mg
- Vitamin B5 — Pantothenic Acid 0.73 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
- Minerals 435 mg
- Major Minerals 433 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 52.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.23 · vitamin-b5-pantothenic-acid: 0.73 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.2 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·
Minerals
Centre Cut of Nile Perch: composition reflects this culinary part relative to the whole ingredient.
History
Fillet and portion packs of nile perch became standard supermarket seafood, including named centre cut portions.
Coastal fisheries and markets sold nile perch whole and in pieces long before industrial freezing, including named centre cut portions.
Ice, rail and trawler fleets moved nile perch inland as everyday protein, including named centre cut portions.