Fish

Suprême

A suprême of Swordfish is a neat skinless boneless fillet portion for even fine-dining cooking. Fully exposed—timing is tight. Keep swordfish suprême 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

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 126

Amount per 100 g

Total Fat 5.28 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 2.04 g
Polyunsaturated Fat 2.12 g
Cholesterol 52.1 mg
Sodium 78.8 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.2 g
Water 70.2 g

Detailed nutrients

Energy 126 kcal
Water 70.2 g
Protein 19.2 g
Fat 5.28 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 2.04 g
- Polyunsaturated Fat 2.12 g
  - Omega-3 0.85 g
Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.49 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
Minerals 386 mg
- Major Minerals 385 mg
  - Calcium 63 mg
  - Sodium 78.8 mg
  - Potassium 243 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 52.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.49 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.77 · Potassium: 243 · Calcium: 63 · Iron: 1.5 ·

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

History

1800

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

1950

Filleting lines and frozen packs made suprême of swordfish available inland.

2000

Restaurants standardised specialty suprême portions of swordfish for plate timing.