Fish
Loin
Sea Bass 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. Rest after high heat so juices redistribute before carving or plating.
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 3.59 g
- Saturated Fat 0.7 g
- Trans Fat 0 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 1.39 g
- Cholesterol 53 mg
- Sodium 83.8 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 73.8 g
- Energy 122 kcal
- Water 73.8 g
- Protein 22.4 g
- Fat 3.59 g
- Saturated Fat 0.7 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 1.39 g
- Omega-3 0.55 g
- Vitamins 44.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.7 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
- Minerals 407 mg
- Major Minerals 406 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53 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: 4.7 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Fillet and portion packs of sea bass became standard supermarket seafood, including named loin portions.
Fillet and portion packs of sea bass became standard supermarket seafood, including named loin portions.
Fillet and portion packs of sea bass became standard supermarket seafood, including named loin portions.