Fish
Centre Cut
Centre-cut fillet of Walleye 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 walleye centre cut 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
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 1.98 g
- Cholesterol 55 mg
- Sodium 79.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.8 g
- Water 73.8 g
- Energy 123 kcal
- Water 73.8 g
- Protein 19.8 g
- Fat 4.98 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.91 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.79 g
- Vitamins 41.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.15 mg
- Vitamin B5 — Pantothenic Acid 0.72 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 12 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.59 mg
- Vitamin K 0.5 µg
- Minerals 363 mg
- Major Minerals 362 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.15 · vitamin-b5-pantothenic-acid: 0.72 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 12 · vitamin-d: 1.5 · vitamin-e: 0.59 · vitamin-k: 0.5 ·
Minerals
Centre Cut of Walleye: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned walleye into centre cut pieces for even cooking and trade.
Filleting lines and frozen packs made centre cut of walleye available inland.
Restaurants standardised specialty centre cut portions of walleye for plate timing.