Fish

Centre Cut

Salmon centre-cut fillet is the thickest, most even portion of the side—ideal for restaurant portions and even cooking. Colour should be even pink-orange with visible white fat lines; pin bones must be pulled before service. Pan-roast skin-side down until crisp, finish in the oven, or portion for raw preparations when quality is high. Even thickness means the whole piece reaches doneness together—prefer this over tail for precise timing.

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 210

Amount per 100 g

Total Fat 11.3 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 2.04 g
Polyunsaturated Fat 5.89 g
Cholesterol 53.5 mg
Sodium 83.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 72.1 g

Detailed nutrients

Energy 210 kcal
Water 72.1 g
Protein 20.5 g
Fat 11.3 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 5.89 g
  - Omega-3 2.36 g
Vitamins 54.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.34 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.4 µg
- Vitamin E 1.54 mg
- Vitamin K 0.5 µg
Minerals 429 mg
- Major Minerals 427 mg
  - Calcium 57 mg
  - Sodium 83.3 mg
  - Potassium 287 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.34 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.5 · vitamin-d: 12.4 · vitamin-e: 1.54 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.28 · Potassium: 287 · Calcium: 57 · Iron: 1.5 ·

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

History

1500

Fishmongers reserved the thick mid-side of salmon for guests and sale when whole fish were split.

1970

Portion-controlled centre-cut salmon became the default hotel and airline fish cut.

2010

Sushi-grade centre cuts commanded premiums for sashimi, poke, and pan-roasted à la carte plates.