Fish
Fillet
Sandeel fillet is rare—only larger sand lances justify the labour. When done, the strip is narrow, oily, and delicate, suited to quick sautés rather than steaks. Expect low yield. Most cooks should stay with whole fried small fish instead.
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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 9.79 g
- Saturated Fat 1.05 g
- Trans Fat 0 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 6.24 g
- Cholesterol 56.7 mg
- Sodium 79.8 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 72 g
- Energy 192 kcal
- Water 72 g
- Protein 22 g
- Fat 9.79 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 6.24 g
- Omega-3 2.5 g
- Vitamins 57.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.71 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.6 µg
- Vitamin E 1.68 mg
- Vitamin K 0.6 µg
- Minerals 411 mg
- Major Minerals 410 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.7 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: 4.71 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.7 · vitamin-d: 13.6 · vitamin-e: 1.68 · vitamin-k: 0.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Experimental chefs filleted larger sandeels for tasting menus.
Fillet remained a curiosity next to whole-fry tradition.