Fish

Loin

Loin of Yellowtail is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. Keep yellowtail loin 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

ChopsGrilledPan FriedRoasted

Traits

JuicyLean To Moderate FatPremiumRoast Or GrillTenderVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 114

Amount per 100 g

Total Fat 3.38 g
Saturated Fat 0.7 g
Trans Fat 0 g
Monounsaturated Fat 1.36 g
Polyunsaturated Fat 1.32 g
Cholesterol 52.3 mg
Sodium 84.1 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21 g
Water 69.4 g

Detailed nutrients

Energy 114 kcal
Water 69.4 g
Protein 21 g
Fat 3.38 g
- Saturated Fat 0.7 g
- Monounsaturated Fat 1.36 g
- Polyunsaturated Fat 1.32 g
  - Omega-3 0.53 g
Vitamins 41.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.23 mg
- Vitamin B5 — Pantothenic Acid 0.73 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
Minerals 452 mg
- Major Minerals 450 mg
  - Calcium 43 mg
  - Sodium 84.1 mg
  - Potassium 323 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 52.3 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: 4.23 · vitamin-b5-pantothenic-acid: 0.73 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.2 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.07 · Potassium: 323 · Calcium: 43 · Iron: 1.5 ·

Loin is typically among the leaner, tender muscle primals.

History

1800

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

1950

Filleting lines and frozen packs made loin of yellowtail available inland.

2000

Restaurants standardised specialty loin portions of yellowtail for plate timing.