Fish

Centre Cut

Centre-cut pollock 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. Taste a scrap if quality seems uncertain before committing a whole batch.

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 96.1

Amount per 100 g

Total Fat 2.11 g
Saturated Fat 0.42 g
Trans Fat 0 g
Monounsaturated Fat 0.88 g
Polyunsaturated Fat 0.81 g
Cholesterol 52.7 mg
Sodium 77.2 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.3 g
Water 70.3 g

Detailed nutrients

Energy 96.1 kcal
Water 70.3 g
Protein 19.3 g
Fat 2.11 g
- Saturated Fat 0.42 g
- Monounsaturated Fat 0.88 g
- Polyunsaturated Fat 0.81 g
  - Omega-3 0.32 g
Vitamins 44.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.7 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
Minerals 337 mg
- Major Minerals 335 mg
  - Calcium 39 mg
  - Sodium 77.2 mg
  - Potassium 219 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 52.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.7 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·

Minerals

Sodium: 77.2 · Potassium: 219 · Calcium: 39 · Iron: 1.5 ·

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

History

1500

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

1850

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

1980

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