Fish

Centre Cut

Centre-cut fillet of Swordfish 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 swordfish centre cut iced until cooking; pat dry for browning, and stop when just opaque . Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm texture.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Centre CutFine GrainLeanPortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 129

Amount per 100 g

Total Fat 5.11 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 2.08 g
Polyunsaturated Fat 1.92 g
Cholesterol 53.1 mg
Sodium 75.8 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.8 g
Water 69.5 g

Detailed nutrients

Energy 129 kcal
Water 69.5 g
Protein 19.8 g
Fat 5.11 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.08 g
- Polyunsaturated Fat 1.92 g
  - Omega-3 0.77 g
Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.97 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 355 mg
- Major Minerals 354 mg
  - Calcium 24 mg
  - Sodium 75.8 mg
  - Potassium 254 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 53.1 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: 3.97 · 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

Sodium: 75.84 · Potassium: 254 · Calcium: 24 · Iron: 1.5 ·

Centre Cut of Swordfish: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned swordfish into centre cut pieces for even cooking and trade.

1950

Filleting lines and frozen packs made centre cut of swordfish available inland.

2000

Restaurants standardised specialty centre cut portions of swordfish for plate timing.