Fish

Loin

Loin of Yellowfin 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 yellowfin loin 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

ChopsGrilledPan FriedRoasted

Traits

JuicyLean To Moderate FatPremiumRoast Or GrillTenderVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 120

Amount per 100 g

Total Fat 3.6 g
Saturated Fat 0.7 g
Trans Fat 0 g
Monounsaturated Fat 1.42 g
Polyunsaturated Fat 1.48 g
Cholesterol 56.8 mg
Sodium 82.4 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22 g
Water 67.9 g

Detailed nutrients

Energy 120 kcal
Water 67.9 g
Protein 22 g
Fat 3.6 g
- Saturated Fat 0.7 g
- Monounsaturated Fat 1.42 g
- Polyunsaturated Fat 1.48 g
  - Omega-3 0.59 g
Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.74 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.53 mg
- Vitamin K 0.4 µg
Minerals 456 mg
- Major Minerals 454 mg
  - Calcium 46 mg
  - Sodium 82.4 mg
  - Potassium 326 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.74 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.7 · vitamin-d: 1.3 · vitamin-e: 0.53 · vitamin-k: 0.4 ·

Minerals

Sodium: 82.35 · Potassium: 326 · Calcium: 46 · Iron: 1.5 ·

Loin is typically among the leaner, tender muscle primals.

History

1800

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

1950

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

2000

Restaurants standardised specialty loin portions of yellowfin for plate timing.