Fish

Cross Cut

Cross-cut steak of Tilapia 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 tilapia cross cut iced until cooking; pat dry for browning, and stop when just opaque . Baking, frying, steaming, and stewing suit the cut. Season with salt, acid, and fat that frame soft fine white flake.

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 98.7

Amount per 100 g

Total Fat 2 g
Saturated Fat 0.39 g
Trans Fat 0 g
Monounsaturated Fat 0.82 g
Polyunsaturated Fat 0.79 g
Cholesterol 57.9 mg
Sodium 81 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.2 g
Water 75.3 g

Detailed nutrients

Energy 98.7 kcal
Water 75.3 g
Protein 20.2 g
Fat 2 g
- Saturated Fat 0.39 g
- Monounsaturated Fat 0.82 g
- Polyunsaturated Fat 0.79 g
  - Omega-3 0.32 g
Vitamins 43.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.68 mg
- Vitamin K 0.6 µg
Minerals 490 mg
- Major Minerals 489 mg
  - Calcium 64 mg
  - Sodium 81 mg
  - Potassium 344 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 57.9 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: 3.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 1.7 · vitamin-e: 0.68 · vitamin-k: 0.6 ·

Minerals

Sodium: 80.97 · Potassium: 344 · Calcium: 64 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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