Fish

Steak

Steak of Yellowfin is a cross-cut through the body, often bone-in, thick enough for the grill. Dense flesh holds together better than soft thin fillets. Brown the exterior as the centre just turns opaque (or leave a rare centre on quality loins for steaks and sashimi). Keep yellowfin steak 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

Cuts & parts

Centre Cut

Cross Cut

Tail Cut

Characteristics

Preparations

BroiledGrilledPan FriedResting

Traits

CentrepieceHigh HeatJuicyQuick CookSeared CrustThick Portion

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 122

Amount per 100 g

Total Fat 4.74 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 1.9 g
Polyunsaturated Fat 1.98 g
Cholesterol 54.8 mg
Sodium 78.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.5 g
Water 76 g

Detailed nutrients

Energy 122 kcal
Water 76 g
Protein 21.5 g
Fat 4.74 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 1.98 g
  - Omega-3 0.79 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.82 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11 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 308 mg
- Major Minerals 306 mg
  - Calcium 24 mg
  - Sodium 78.2 mg
  - Potassium 204 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.8 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: 3.82 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11 · vitamin-d: 1.4 · vitamin-e: 0.54 · vitamin-k: 0.4 ·

Minerals

Sodium: 78.22 · Potassium: 204 · Calcium: 24 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

1800

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

1950

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

2000

Restaurants standardised specialty steak portions of yellowfin for plate timing.