Fish

Cross Cut

Cross-cut steak of Swordfish is sliced perpendicular to the spine, often bone-in. About 2–3 cm suits the grill. As a cross cut section of steak, portion for even cooking and clear labelling. Keep swordfish cross 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

BroiledCookedFreshGrilledPan FriedPrepared

Traits

Cross CutPortionPrep ReadyQuick CookSeared Crust

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 127

Amount per 100 g

Total Fat 4.82 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 1.97 g
Polyunsaturated Fat 1.89 g
Cholesterol 58.2 mg
Sodium 82.1 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.1 g
Water 72.3 g

Detailed nutrients

Energy 127 kcal
Water 72.3 g
Protein 20.1 g
Fat 4.82 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.89 g
  - Omega-3 0.76 g
Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.48 mg
- Vitamin B5 — Pantothenic Acid 0.6 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 0.7 mg
- Vitamin K 0.6 µg
Minerals 502 mg
- Major Minerals 500 mg
  - Calcium 69 mg
  - Sodium 82.1 mg
  - Potassium 349 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 58.2 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: 3.48 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 10 · vitamin-d: 1.2 · vitamin-e: 0.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 82.11 · Potassium: 349 · Calcium: 69 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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