Fish
Loin
Pouting loin is the thick upper fillet muscle—prime for neat pan servings and precise doneness. Sear hot, stop while moist inside. Mild species like butter sauces; stronger fish take spice and char. Taste a scrap if quality seems uncertain before committing a whole batch.
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 3.41 g
- Saturated Fat 0.68 g
- Trans Fat 0 g
- Monounsaturated Fat 1.39 g
- Polyunsaturated Fat 1.34 g
- Cholesterol 55.3 mg
- Sodium 79.5 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 75 g
- Energy 119 kcal
- Water 75 g
- Protein 22 g
- Fat 3.41 g
- Saturated Fat 0.68 g
- Monounsaturated Fat 1.39 g
- Polyunsaturated Fat 1.34 g
- Omega-3 0.53 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.64 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.4 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 483 mg
- Major Minerals 482 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.3 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: 3.64 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.4 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Fillet and portion packs of pouting became standard supermarket seafood, including named loin portions.
Fillet and portion packs of pouting became standard supermarket seafood, including named loin portions.
Fillet and portion packs of pouting became standard supermarket seafood, including named loin portions.