Fish
Centre Cut
Centre-cut fillet of Tope 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 tope centre cut iced until cooking; pat dry for browning, and stop when just opaque . Frying, grilling, and curries suit the cut. Season with salt, acid, and fat that frame dense mild white flesh.
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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 4.98 g
- Saturated Fat 1.06 g
- Trans Fat 0 g
- Monounsaturated Fat 1.91 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 56.5 mg
- Sodium 79 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 73.5 g
- Energy 128 kcal
- Water 73.5 g
- Protein 21 g
- Fat 4.98 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.91 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.83 g
- Vitamins 43.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.52 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.1 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 387 mg
- Major Minerals 385 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 56.5 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: 4.52 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.1 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·
Minerals
Centre Cut of Tope: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned tope into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of tope available inland.
Restaurants standardised specialty centre cut portions of tope for plate timing.