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Freshwater fish, high protein, low fat, good omega-3 source
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Albash (120 g) has 116 calories. That works out to 97 calories per 100 g. It contains 0 g of carbs, 23 g of protein, 2.5 g of fat and 0 g of fiber. Its 2.5 µg of B12 covers 105% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
116
KCAL / 120G
Carbs
0g
· 0% DV
Protein
23g
· 46% DV
Fat
2.5g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 80% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 116 kcal | |
| Total fat | 2.5 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 65 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 23 g | 46% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 116 kcal |
| 1 piece (extra small) | 60 g | 58 kcal |
| 1 piece (small) | 80 g | 78 kcal |
| 100 g | 100 g | 97 kcal |
| 1 serving (medium) | 100 g | 97 kcal |
| 1 piece (large) | 180 g | 175 kcal |
| 1 serving (large) | 200 g | 194 kcal |
| 1 piece (extra large) | 250 g | 243 kcal |
Calculated from 97 calories per 100 g.
Albash is a freshwater fish eaten as a food fish. It is naturally lean and has a mild flavor, so it works with simple seasonings and familiar fish-cooking methods. The name may be regional, so a fish seller can help confirm the local catch.
Albash has a mild, fairly delicate flavor rather than the pronounced taste of many oily saltwater fish. Lemon, herbs, and garlic complement it without overpowering it. The exact flavor can vary with the fish’s freshness and how it is cooked.
No, it is safer to cook Albash rather than eat it raw. Freshwater fish can carry parasites, and citrus juice or vinegar does not reliably make raw fish safe. Cook it until the flesh is opaque and separates easily.
Albash has a backbone and may contain smaller bones, especially when served whole. Separate the flesh carefully and check each portion as you eat. If serving it to a child, remove the bones thoroughly before putting the fish on their plate.
Grill Albash over moderate heat after cleaning and drying it well. Brush the fish lightly with oil and season simply; using a fish basket can help keep it from sticking or breaking apart. Cook until the flesh is opaque and flakes easily.
Fresh Albash should smell clean and mild, not sour or ammonia-like. Its flesh should feel firm, and the eyes should look clear rather than cloudy. Keep it chilled after purchase and cook it promptly.
Yes, you can freeze Albash. Clean and dry it, wrap it tightly or seal it in a freezer-safe bag, and freeze it promptly. Thaw it in the refrigerator rather than on the counter, then cook it soon after thawing.
If the Albash has scales, remove them before cooking unless the fish seller has already done so. Scrape from tail to head over a sink or outdoors, then rinse briefly and pat the fish dry. Some preparations may use skin-on fillets, but scales should not be left on.
Yes, children can eat thoroughly cooked Albash, but check carefully for bones before serving it. Flake the fish into small pieces and inspect them by hand. Avoid serving it raw or partly cooked.
Albash pairs well with roasted vegetables, fresh salad, or rice, with lemon and herbs keeping the meal light. Because the fish has a delicate flavor, serve it with a simple side rather than a heavily spiced or rich sauce.
Vitamins
B12
2.52µg · 105% DV
Vitamin D
3.84µg · 19% DV
B5
0.84mg · 17% DV
B3
2.52mg · 16% DV
Minerals
Phosphorus
264mg · 38% DV
Selenium
14µg · 25% DV
Iodine
38µg · 25% DV
Potassium ⭐
384mg · 11% DV
Sodium
65mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 116 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Albash is a freshwater fish with lean flesh and a mild flavour. Its tender, flaky texture suits straightforward cooking that lets the fish remain the focus, rather than heavily spiced or rich preparations.
It can be pan-fried, grilled or baked, and is often served with lemon, fresh herbs and vegetables; potatoes or rice make a simple accompaniment. In Turkey, it fits naturally into a home-cooked fish meal with salad and bread. With 19.2 g of protein per 100 g and relatively little fat, Albash is a lean option. For a lighter plate, bake or grill it and pair it with plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.