Fish
Fillet
Fillet of Yellowfin is the boneless side lifted from the frame—the everyday piece for this ahi tuna. It shows firm moderate-fat red flesh; even thickness and pin-bone removal matter. Leave skin on for crisp pan work or remove for delicate poaching. Keep yellowfin 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). Searing, sashimi, poke, and steaks suit the cut. Season with salt, acid, and fat that frame firm moderate-fat red flesh.
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Characteristics
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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 4.6 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 54.2 mg
- Sodium 84.4 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 75 g
- Energy 137 kcal
- Water 75 g
- Protein 22 g
- Fat 4.6 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.78 g
- Vitamins 40.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.03 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
- Minerals 364 mg
- Major Minerals 362 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 54.2 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: 4.03 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Coastal cooks portioned yellowfin into fillet pieces for even cooking and trade.
Filleting lines and frozen packs made fillet of yellowfin available inland.
Restaurants standardised specialty fillet portions of yellowfin for plate timing.