Fish

Centre Cut

Centre-cut ray 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. Salt early for large joints, late for delicate leaves and soft fruit.

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 124

Amount per 100 g

Total Fat 5.03 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 2.02 g
Polyunsaturated Fat 1.94 g
Cholesterol 52.9 mg
Sodium 80.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.1 g
Water 74.8 g

Detailed nutrients

Energy 124 kcal
Water 74.8 g
Protein 20.1 g
Fat 5.03 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.02 g
- Polyunsaturated Fat 1.94 g
  - Omega-3 0.78 g
Vitamins 43.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.36 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
Minerals 428 mg
- Major Minerals 427 mg
  - Calcium 33 mg
  - Sodium 80.9 mg
  - Potassium 313 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 52.9 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: 3.36 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·

Minerals

Sodium: 80.9 · Potassium: 313 · Calcium: 33 · Iron: 1.5 ·

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

History

500

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

1850

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

1980

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