Fish
Fillet
Fillet of Striped Bass is the boneless side lifted from the frame—the everyday piece for this firm mild Morone striper. It shows large moist white flakes; even thickness and pin-bone removal matter. Leave skin on for crisp pan work or remove for delicate poaching. Keep striped bass fillet iced until cooking; pat dry for browning, and stop when just opaque. Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.
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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 4.58 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 55.3 mg
- Sodium 77.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.2 g
- Water 70.8 g
- Energy 129 kcal
- Water 70.8 g
- Protein 20.2 g
- Fat 4.58 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 1.99 g
- Omega-3 0.8 g
- Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 375 mg
- Major Minerals 374 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: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Coastal cooks portioned striped bass into fillet pieces for even cooking and trade.
Filleting lines and frozen packs made fillet of striped bass available inland.
Restaurants standardised specialty fillet portions of striped bass for plate timing.