Fish
Suprême
A suprême of Yellowfin is a neat skinless boneless fillet portion for even fine-dining cooking. Fully exposed—timing is tight. Keep yellowfin suprême 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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.78 g
- Saturated Fat 1.02 g
- Trans Fat 0 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 53.6 mg
- Sodium 83.2 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.6 g
- Water 72.6 g
- Energy 133 kcal
- Water 72.6 g
- Protein 19.6 g
- Fat 4.78 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.77 g
- Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 357 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 53.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Suprême of Yellowfin: composition reflects this culinary part relative to the whole ingredient.
History
Coastal cooks portioned yellowfin into suprême pieces for even cooking and trade.
Filleting lines and frozen packs made suprême of yellowfin available inland.
Restaurants standardised specialty suprême portions of yellowfin for plate timing.