Fish

Cross Cut

Cross-cut steak of Yellowtail 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 yellowtail cross 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

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 125

Amount per 100 g

Total Fat 4.71 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 1.93 g
Polyunsaturated Fat 2 g
Cholesterol 55.6 mg
Sodium 78.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.3 g
Water 71 g

Detailed nutrients

Energy 125 kcal
Water 71 g
Protein 19.3 g
Fat 4.71 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 2 g
  - Omega-3 0.8 g
Vitamins 41 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.09 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
Minerals 360 mg
- Major Minerals 358 mg
  - Calcium 50 mg
  - Sodium 78.3 mg
  - Potassium 230 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 55.6 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: 4.09 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.8 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·

Minerals

Sodium: 78.26 · Potassium: 230 · Calcium: 50 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

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