Fish

Centre Cut

Centre-cut pouting 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 136

Amount per 100 g

Total Fat 5.13 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 1.97 g
Polyunsaturated Fat 2.05 g
Cholesterol 56.7 mg
Sodium 76.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18.9 g
Water 69.1 g

Detailed nutrients

Energy 136 kcal
Water 69.1 g
Protein 18.9 g
Fat 5.13 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 2.05 g
  - Omega-3 0.82 g
Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.53 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.6 µg
Minerals 418 mg
- Major Minerals 417 mg
  - Calcium 55 mg
  - Sodium 76.9 mg
  - Potassium 285 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.7 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.53 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.1 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.6 ·

Minerals

Sodium: 76.85 · Potassium: 285 · Calcium: 55 · Iron: 1.5 ·

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

History

500

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

1850

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

1980

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