Fish

Centre Cut

Centre-cut pangasius 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. Rest after high heat so juices redistribute before carving or plating.

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 135

Amount per 100 g

Total Fat 4.77 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 1.93 g
Polyunsaturated Fat 2.01 g
Cholesterol 55.7 mg
Sodium 80.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.2 g
Water 76.2 g

Detailed nutrients

Energy 135 kcal
Water 76.2 g
Protein 19.2 g
Fat 4.77 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 2.01 g
  - Omega-3 0.8 g
Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.49 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
Minerals 356 mg
- Major Minerals 355 mg
  - Calcium 22 mg
  - Sodium 80.5 mg
  - Potassium 252 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 55.7 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: 4.49 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.53 · Potassium: 252 · Calcium: 22 · Iron: 1.5 ·

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

History

1200

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

1800

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

2000

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