Fish

Cross Cut

Cross-cut steak of Yellowfin is sliced perpendicular to the spine, often bone-in. About 2–3 cm suits the grill. As a cross cut section of steak, portion for even cooking and clear labelling. Keep yellowfin cross 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

BroiledCookedFreshGrilledPan FriedPrepared

Traits

Cross CutPortionPrep ReadyQuick CookSeared Crust

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 134

Amount per 100 g

Total Fat 5.02 g
Saturated Fat 0.94 g
Trans Fat 0 g
Monounsaturated Fat 2.07 g
Polyunsaturated Fat 1.99 g
Cholesterol 54.4 mg
Sodium 78.6 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.2 g
Water 68 g

Detailed nutrients

Energy 134 kcal
Water 68 g
Protein 20.2 g
Fat 5.02 g
- Saturated Fat 0.94 g
- Monounsaturated Fat 2.07 g
- Polyunsaturated Fat 1.99 g
  - Omega-3 0.8 g
Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.81 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 364 mg
- Major Minerals 363 mg
  - Calcium 27 mg
  - Sodium 78.6 mg
  - Potassium 257 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 54.4 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: 3.81 · 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: 78.64 · Potassium: 257 · Calcium: 27 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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