Fish

Heart

Heart of Yellowfin is firm muscle for thin grilling or gentle braising. Mild iron note when fresh. A nose-to-tail piece. As a heart section of offal, portion for even cooking and clear labelling. Keep yellowfin heart 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

BraisedCookedFreshFriedGrilledPâtéPreparedSliced

Traits

BeefyHeartLeanNose To TailNutrient DensePortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 116

Amount per 100 g

Total Fat 3.01 g
Saturated Fat 0.58 g
Trans Fat 0 g
Monounsaturated Fat 1.19 g
Polyunsaturated Fat 1.24 g
Cholesterol 112 mg
Sodium 83.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.2 g
Water 72.9 g

Detailed nutrients

Energy 116 kcal
Water 72.9 g
Protein 22.2 g
Fat 3.01 g
- Saturated Fat 0.58 g
- Monounsaturated Fat 1.19 g
- Polyunsaturated Fat 1.24 g
  - Omega-3 0.5 g
Vitamins 42.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.31 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.61 mg
- Vitamin K 0.5 µg
Minerals 305 mg
- Major Minerals 303 mg
  - Calcium 20 mg
  - Sodium 83.2 mg
  - Potassium 200 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 112 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.31 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.5 · vitamin-d: 1.5 · vitamin-e: 0.61 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.24 · Potassium: 200 · Calcium: 20 · Iron: 1.5 ·

Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.

History

1800

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

1950

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

2000

Restaurants standardised specialty heart portions of yellowfin for plate timing.