Fish

Centre Cut

Centre-cut paddlefish 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. Salt early for large joints, late for delicate leaves and soft fruit.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Centre CutFine GrainLeanPortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 123

Amount per 100 g

Total Fat 4.9 g
Saturated Fat 1.04 g
Trans Fat 0 g
Monounsaturated Fat 2.05 g
Polyunsaturated Fat 1.97 g
Cholesterol 53.8 mg
Sodium 82 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 70.7 g

Detailed nutrients

Energy 123 kcal
Water 70.7 g
Protein 20.8 g
Fat 4.9 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 2.05 g
- Polyunsaturated Fat 1.97 g
  - Omega-3 0.79 g
Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.66 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
Minerals 392 mg
- Major Minerals 390 mg
  - Calcium 39 mg
  - Sodium 82 mg
  - Potassium 269 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.8 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: 3.66 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.5 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.02 · Potassium: 269 · Calcium: 39 · Iron: 1.5 ·

Centre Cut of Paddlefish: composition reflects this culinary part relative to the whole ingredient.

History

1500

Fillet and portion packs of paddlefish became standard supermarket seafood, including named centre cut portions.

1850

Coastal fisheries and markets sold paddlefish whole and in pieces long before industrial freezing, including named centre cut portions.

1980

Ice, rail and trawler fleets moved paddlefish inland as everyday protein, including named centre cut portions.