Fish
Fillet
Snapper fillet is the boneless side cut from the frame—everyday pan, grill and bake portion. Thickness tapers toward the tail. Pin-bone, pat dry, cook just opaque. Skin on or off is preference. Save frames for stock. Pairs with lemon, butter, herbs, oil, gentle spice. Even thickness matters more than elaborate marinades for consistent doneness.
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Cuts & parts
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 4.29 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 54.2 mg
- Sodium 83.4 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 75.8 g
- Energy 131 kcal
- Water 75.8 g
- Protein 20.7 g
- Fat 4.29 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.78 g
- Vitamins 42 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.29 mg
- Vitamin B5 — Pantothenic Acid 0.74 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
- Minerals 359 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 54.2 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: 4.29 · vitamin-b5-pantothenic-acid: 0.74 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.4 · vitamin-d: 1.5 · vitamin-e: 0.61 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Fillet and portion packs of snapper became standard supermarket seafood, including named fillet portions.
Fillet and portion packs of snapper became standard supermarket seafood, including named fillet portions.
Ice, rail and trawler fleets moved snapper inland as everyday protein, including named fillet portions.