Fish

Centre Cut

Centre-cut fillet of Trout 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 trout centre cut iced until cooking; pat dry for browning, and stop when just opaque . Pan-frying, smoking, curing, and baking suit the cut. Season with salt, acid, and fat that frame fine pink-to-white flake.

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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 190

Amount per 100 g

Total Fat 11.4 g
Saturated Fat 0.97 g
Trans Fat 0 g
Monounsaturated Fat 1.97 g
Polyunsaturated Fat 5.69 g
Cholesterol 58.3 mg
Sodium 75.4 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21 g
Water 69.7 g

Detailed nutrients

Energy 190 kcal
Water 69.7 g
Protein 21 g
Fat 11.4 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 5.69 g
  - Omega-3 2.28 g
Vitamins 55.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.47 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.8 µg
- Vitamin E 1.59 mg
- Vitamin K 0.5 µg
Minerals 391 mg
- Major Minerals 389 mg
  - Calcium 67 mg
  - Sodium 75.4 mg
  - Potassium 247 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 58.3 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: 4.47 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 12.9 · vitamin-d: 12.8 · vitamin-e: 1.59 · vitamin-k: 0.5 ·

Minerals

Sodium: 75.35 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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