Fish

Butterfly Fillet

Sardine butterfly fillet is a prepared fish portion from the fillet—cut so thickness and bone structure suit a single cooking method. seafood with species-specific oiliness and flake. Pat dry, season, and cook just until opaque or to the preferred doneness for the species. stop at just-opaque; residual heat finishes the centre. Label and use promptly; fish quality falls fast. Wipe pans of excess fat before deglazing if you want a bright sauce.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Butterfly FilletFine GrainLeanPortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 200

Amount per 100 g

Total Fat 10 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 2.07 g
Polyunsaturated Fat 5.98 g
Cholesterol 54.3 mg
Sodium 78.1 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 68.8 g

Detailed nutrients

Energy 200 kcal
Water 68.8 g
Protein 22 g
Fat 10 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 5.98 g
  - Omega-3 2.39 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 498 mg
- Major Minerals 496 mg
  - Calcium 69 mg
  - Sodium 78.1 mg
  - Potassium 349 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.3 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: 78.08 · Potassium: 349 · Calcium: 69 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

500

Fillet and portion packs of sardine became standard supermarket seafood, including named butterfly fillet portions.

1850

Coastal fisheries and markets sold sardine whole and in pieces long before industrial freezing, including named butterfly fillet portions.

1980

Ice, rail and trawler fleets moved sardine inland as everyday protein, including named butterfly fillet portions.