Fish
Centre Cut
Centre-cut fillet of Sturgeon is the thick uniform middle—best for matched pan times. Avoids thin tail and belly taper. As a centre cut section of fillet, portion for even cooking and clear labelling. Keep sturgeon centre cut iced until cooking; pat dry for browning, and stop when just opaque . Smoking, grilling steaks, and confit suit the cut. Season with salt, acid, and fat that frame dense almost boneless texture.
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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 5.27 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 2 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 57.7 mg
- Sodium 76.3 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.3 g
- Water 70.6 g
- Energy 128 kcal
- Water 70.6 g
- Protein 20.3 g
- Fat 5.27 g
- Saturated Fat 1 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.83 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.96 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.4 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 410 mg
- Major Minerals 408 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 57.7 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: 3.96 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.4 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Centre Cut of Sturgeon: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned sturgeon into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of sturgeon available inland.
Restaurants standardised specialty centre cut portions of sturgeon for plate timing.