Fish

Centre Cut

Sea Trout centre-cut fillet is the thickest, most even portion of the side—best for restaurant timing and neat plates. Flesh is pinker and often richer than purely river trout after time at sea, with a clean marine edge. Pan-roast skin-side down until crisp, then flash the flesh side. Even thickness means the whole piece finishes together; prefer this cut for precise doneness.

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 201

Amount per 100 g

Total Fat 11 g
Saturated Fat 1.06 g
Trans Fat 0 g
Monounsaturated Fat 2.04 g
Polyunsaturated Fat 5.65 g
Cholesterol 52.2 mg
Sodium 77.1 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.9 g
Water 67.8 g

Detailed nutrients

Energy 201 kcal
Water 67.8 g
Protein 19.9 g
Fat 11 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 5.65 g
  - Omega-3 2.26 g
Vitamins 51.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.44 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 14.1 µg
- Vitamin E 1.74 mg
- Vitamin K 0.6 µg
Minerals 437 mg
- Major Minerals 435 mg
  - Calcium 39 mg
  - Sodium 77.1 mg
  - Potassium 319 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 52.2 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: 3.44 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 14.1 · vitamin-e: 1.74 · vitamin-k: 0.6 ·

Minerals

Sodium: 77.06 · Potassium: 319 · Calcium: 39 · Iron: 1.5 ·

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

History

1500

The mid-side of sea trout was reserved for guests when whole fish were shared.

1970

Portion-controlled centre cuts of sea trout filled hotel and airline fish programmes.

2010

Sashimi-quality centre cuts of sea trout appeared where farming standards allowed raw service.