Fish

Centre Cut

Centre-cut fillet of Yellowfin 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 yellowfin centre cut 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

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Centre CutFine GrainLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 132

Amount per 100 g

Total Fat 4.76 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 2.11 g
Polyunsaturated Fat 2.03 g
Cholesterol 55.5 mg
Sodium 81.5 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.5 g
Water 74.3 g

Detailed nutrients

Energy 132 kcal
Water 74.3 g
Protein 19.5 g
Fat 4.76 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.11 g
- Polyunsaturated Fat 2.03 g
  - Omega-3 0.81 g
Vitamins 38.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.61 mg
- Vitamin B5 — Pantothenic Acid 0.62 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 491 mg
- Major Minerals 489 mg
  - Calcium 64 mg
  - Sodium 81.5 mg
  - Potassium 344 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.5 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: 3.61 · vitamin-b5-pantothenic-acid: 0.62 · 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: 81.49 · Potassium: 344 · Calcium: 64 · Iron: 1.5 ·

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

History

1800

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

1950

Filleting lines and frozen packs made centre cut of yellowfin available inland.

2000

Restaurants standardised specialty centre cut portions of yellowfin for plate timing.