Fish

Fillet

Fillet of Tuna is the boneless side lifted from the frame—the everyday piece for this oceanic scombrid loins. It shows dense steak-like muscle; even thickness and pin-bone removal matter. Leave skin on for crisp pan work or remove for delicate poaching. Keep tuna fillet iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Belly

Centre Cut

Dorsal

Loin

Tail

Ventral

Characteristics

Preparations

BakedFreshGrilledPan FriedPoachedRawRoastedWhole

Traits

BonelessEven ThicknessFine GrainLeanMildPremiumQuick Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 192

Amount per 100 g

Total Fat 9.55 g
Saturated Fat 1.03 g
Trans Fat 0 g
Monounsaturated Fat 1.95 g
Polyunsaturated Fat 6.33 g
Cholesterol 57.5 mg
Sodium 76 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.1 g
Water 70.7 g

Detailed nutrients

Energy 192 kcal
Water 70.7 g
Protein 21.1 g
Fat 9.55 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 1.95 g
- Polyunsaturated Fat 6.33 g
  - Omega-3 2.53 g
Vitamins 56.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.39 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 14 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.9 µg
- Vitamin E 1.72 mg
- Vitamin K 0.6 µg
Minerals 492 mg
- Major Minerals 490 mg
  - Calcium 67 mg
  - Sodium 76 mg
  - Potassium 347 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 57.5 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: 3.39 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 14 · vitamin-d: 13.9 · vitamin-e: 1.72 · vitamin-k: 0.6 ·

Minerals

Sodium: 76.03 · Potassium: 347 · Calcium: 67 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

1800

Coastal cooks portioned tuna into fillet pieces for even cooking and trade.

1950

Filleting lines and frozen packs made fillet of tuna available inland.

2000

Restaurants standardised specialty fillet portions of tuna for plate timing.