Fish
Fillet
Parrotfish fillet is less common than whole fish but useful for pan work when carefully pin-boned. Flesh is lean and firm; do not overcook. Use for fish tacos, pan sauces, or coconut stews. Yield from whole to fillet can disappoint beginners—hire a skilled fishmonger.
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 4.57 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 1.95 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 56.2 mg
- Sodium 82.1 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.6 g
- Water 70.8 g
- Energy 133 kcal
- Water 70.8 g
- Protein 20.6 g
- Fat 4.57 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 1.95 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.81 g
- Vitamins 41.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.12 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
- Minerals 350 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 56.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.12 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.9 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Hotel kitchens requested parrotfish fillets for bone-free tourist plates.
Some retailers sold frozen tropical parrotfish fillets for export.