Fish
Centre Cut
Centre-cut snapper fillet is the thick midsection—even thickness for portions and pan work. Pat dry, season, cook just opaque. Pin-bone before service. stop at just-opaque; residual heat finishes the centre. Salt early for large joints, late for delicate leaves and soft fruit.
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 5.24 g
- Saturated Fat 0.99 g
- Trans Fat 0 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 55.3 mg
- Sodium 83.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.1 g
- Water 74.6 g
- Energy 135 kcal
- Water 74.6 g
- Protein 19.1 g
- Fat 5.24 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 2.03 g
- Omega-3 0.81 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.5 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 10 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.2 µg
- Vitamin E 0.71 mg
- Vitamin K 0.6 µg
- Minerals 435 mg
- Major Minerals 433 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.3 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: 3.5 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.71 · vitamin-k: 0.6 ·
Minerals
Centre Cut of Snapper: composition reflects this culinary part relative to the whole ingredient.
History
Fillet and portion packs of snapper became standard supermarket seafood, including named centre cut portions.
Coastal fisheries and markets sold snapper whole and in pieces long before industrial freezing, including named centre cut portions.
Ice, rail and trawler fleets moved snapper inland as everyday protein, including named centre cut portions.