Fish

Centre Cut

Centre-cut fillet of Yellowtail is the thick uniform middle—best for matched pan times. Avoids thin tail and belly taper. As a centre cut section of fillet, portion for even cooking and clear labelling. Keep yellowtail centre cut iced until cooking; pat dry for browning, and stop when just opaque (or leave rare when quality allows for seared or raw service). Sashimi, tataki, and grilled collars suit the cut. Season with salt, acid, and fat that frame buttery firm white-pink flesh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPreparedRawRoastedWhole

Traits

Centre CutFine GrainLeanPortionPrep Ready

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 124

Amount per 100 g

Total Fat 5.24 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 1.9 g
Polyunsaturated Fat 2.06 g
Cholesterol 56.3 mg
Sodium 83.8 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.4 g
Water 71.3 g

Detailed nutrients

Energy 124 kcal
Water 71.3 g
Protein 20.4 g
Fat 5.24 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.9 g
- Polyunsaturated Fat 2.06 g
  - Omega-3 0.82 g
Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.72 mg
- Vitamin B5 — Pantothenic Acid 0.64 mg
- Vitamin B6 0.36 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 0.52 mg
- Vitamin K 0.4 µg
Minerals 373 mg
- Major Minerals 372 mg
  - Calcium 29 mg
  - Sodium 83.8 mg
  - Potassium 259 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.72 · vitamin-b5-pantothenic-acid: 0.64 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.7 · vitamin-d: 1.3 · vitamin-e: 0.52 · vitamin-k: 0.4 ·

Minerals

Sodium: 83.76 · Potassium: 259 · Calcium: 29 · Iron: 1.5 ·

Centre Cut of Yellowtail: composition reflects this culinary part relative to the whole ingredient.

History

1800

Coastal cooks portioned yellowtail into centre cut pieces for even cooking and trade.

1950

Filleting lines and frozen packs made centre cut of yellowtail available inland.

2000

Restaurants standardised specialty centre cut portions of yellowtail for plate timing.