Fish

Fillet

Fillet of Walleye is the boneless side lifted from the frame—the everyday piece for this sweet N. American pike-perch. It shows fine white flake; even thickness and pin-bone removal matter. Leave skin on for crisp pan work or remove for delicate poaching. Keep walleye fillet iced until cooking; pat dry for browning, and stop when just opaque. Pan-frying, shore lunches, and baking suit the cut. Season with salt, acid, and fat that frame fine white flake.

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 125

Amount per 100 g

Total Fat 4.55 g
Saturated Fat 0.95 g
Trans Fat 0 g
Monounsaturated Fat 1.9 g
Polyunsaturated Fat 1.98 g
Cholesterol 54.9 mg
Sodium 84.7 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.1 g
Water 68.2 g

Detailed nutrients

Energy 125 kcal
Water 68.2 g
Protein 21.1 g
Fat 4.55 g
- Saturated Fat 0.95 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 1.98 g
  - Omega-3 0.79 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.63 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
Minerals 346 mg
- Major Minerals 345 mg
  - Calcium 40 mg
  - Sodium 84.7 mg
  - Potassium 220 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.9 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.63 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.4 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·

Minerals

Sodium: 84.68 · Potassium: 220 · Calcium: 40 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty fillet portions of walleye for plate timing.