Fish
Loin
Skipjack 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
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 3.43 g
- Saturated Fat 0.71 g
- Trans Fat 0 g
- Monounsaturated Fat 1.42 g
- Polyunsaturated Fat 1.3 g
- Cholesterol 52.8 mg
- Sodium 76.9 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 68.2 g
- Energy 124 kcal
- Water 68.2 g
- Protein 23.3 g
- Fat 3.43 g
- Saturated Fat 0.71 g
- Monounsaturated Fat 1.42 g
- Polyunsaturated Fat 1.3 g
- Omega-3 0.52 g
- Vitamins 39.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.78 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
- Minerals 394 mg
- Major Minerals 393 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 52.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.78 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.9 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Fillet and portion packs of skipjack became standard supermarket seafood, including named loin portions.
Fillet and portion packs of skipjack became standard supermarket seafood, including named loin portions.
Fillet and portion packs of skipjack became standard supermarket seafood, including named loin portions.