Fish
Loin
Loin of Whiting is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. Keep whiting loin iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.
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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 1.37 g
- Saturated Fat 0.28 g
- Trans Fat 0 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 0.56 g
- Cholesterol 55.9 mg
- Sodium 83.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.5 g
- Water 69.1 g
- Energy 102 kcal
- Water 69.1 g
- Protein 22.5 g
- Fat 1.37 g
- Saturated Fat 0.28 g
- Monounsaturated Fat 0.53 g
- Polyunsaturated Fat 0.56 g
- Omega-3 0.22 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.47 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 9.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.7 mg
- Vitamin K 0.6 µg
- Minerals 459 mg
- Major Minerals 458 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.9 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: 3.47 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 9.9 · vitamin-d: 1.8 · vitamin-e: 0.7 · vitamin-k: 0.6 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Coastal cooks portioned whiting into loin pieces for even cooking and trade.
Filleting lines and frozen packs made loin of whiting available inland.
Restaurants standardised specialty loin portions of whiting for plate timing.