Fish

Rack

A rack of Yellowfin keeps bones aligned for roasting presentation. Bone protects flesh. Baste exposed edges so they do not dry. As a rack section of bone, portion for even cooking and clear labelling. Keep yellowfin rack iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFrenchedFreshGrilledPreparedSimmeredStock

Traits

Bone InPortionPrep ReadyRackRoastStock BaseStructural

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 129

Amount per 100 g

Total Fat 4.97 g
Saturated Fat 1.05 g
Trans Fat 0 g
Monounsaturated Fat 2.03 g
Polyunsaturated Fat 1.95 g
Cholesterol 53.2 mg
Sodium 82.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.8 g
Water 70.4 g

Detailed nutrients

Energy 129 kcal
Water 70.4 g
Protein 20.8 g
Fat 4.97 g
- Saturated Fat 1.05 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 1.95 g
  - Omega-3 0.78 g
Vitamins 39.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.87 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.54 mg
- Vitamin K 0.4 µg
Minerals 350 mg
- Major Minerals 348 mg
  - Calcium 43 mg
  - Sodium 82.2 mg
  - Potassium 223 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 53.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.87 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.1 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.19 · Potassium: 223 · Calcium: 43 · Iron: 1.5 ·

Rack of Yellowfin: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned yellowfin into rack pieces for even cooking and trade.

1950

Filleting lines and frozen packs made rack of yellowfin available inland.

2000

Restaurants standardised specialty rack portions of yellowfin for plate timing.