Fish
Skin
Nile Perch skin crisps in a hot pan when scaled and dried—protects the fillet and adds savour. Press skin-side down, wait for natural release. Serve on or peel after cooking. Rest after high heat so juices redistribute before carving or plating.
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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 14.4 g
- Saturated Fat 2.77 g
- Trans Fat 0 g
- Monounsaturated Fat 5.95 g
- Polyunsaturated Fat 5.72 g
- Cholesterol 76.3 mg
- Sodium 82.9 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 14.5 g
- Water 72.6 g
- Energy 188 kcal
- Water 72.6 g
- Protein 14.5 g
- Fat 14.4 g
- Saturated Fat 2.77 g
- Monounsaturated Fat 5.95 g
- Polyunsaturated Fat 5.72 g
- Omega-3 2.29 g
- Vitamins 38.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.69 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.52 mg
- Vitamin K 0.4 µg
- Minerals 490 mg
- Major Minerals 489 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 76.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.69 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.6 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Fillet and portion packs of nile perch became standard supermarket seafood, including named skin portions.
Coastal fisheries and markets sold nile perch whole and in pieces long before industrial freezing, including named skin portions.
Fillet and portion packs of nile perch became standard supermarket seafood, including named skin portions.