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Rich in omega-3, high protein, low carb seafood
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked horse mackerel and anchovy (120 g) has 192 calories. That works out to 160 calories per 100 g. It contains 0 g of carbs, 26.4 g of protein, 8.4 g of fat and 0 g of fiber. Its 10.8 µg of B12 covers 450% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
192
KCAL / 120G
Carbs
0g
· 0% DV
Protein
26.4g
· 53% DV
Fat
8.4g
· 11% 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 58% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 8.4 g | 11% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 26.4 g | 53% |
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 | 192 kcal |
| 1 piece (extra small) | 60 g | 96 kcal |
| 1 piece (small) | 80 g | 128 kcal |
| 100 g | 100 g | 160 kcal |
| 1 serving (small) | 100 g | 160 kcal |
| 1 serving (medium) | 150 g | 240 kcal |
| 1 piece (large) | 180 g | 288 kcal |
| 1 serving (large) | 200 g | 320 kcal |
| 2 piece (double) | 240 g | 384 kcal |
Calculated from 160 calories per 100 g.
To bake horse mackerel and anchovy, clean and dry the fish, arrange them in a lightly oiled baking dish, and season. Bake until the flesh turns opaque and separates easily with a fork; check the smaller anchovies first.
Yes, clean horse mackerel and anchovy before baking by removing the guts and rinsing away any residue, then pat them dry. If your fishmonger has already cleaned them, check the cavities and remove any remaining bits before seasoning.
Yes, horse mackerel and anchovy can share a baking pan, but they may not finish cooking at the same time. Anchovies are usually smaller, so add them later or take them out as soon as their flesh is opaque and tender.
To keep baked horse mackerel and anchovy from sticking, coat the pan lightly with oil or use baking parchment, and dry the fish before arranging it. Let the fish release naturally rather than scraping it off while the skin is still stuck.
No, flour is not essential for baking horse mackerel and anchovy. You can bake them plain with seasoning, or use a light coating of cornmeal for a more browned exterior; shake off excess so the coating does not turn pasty.
The small bones in well-cooked anchovies may be soft enough to eat, but do not assume every bone is safe or tender. Remove the backbone from larger horse mackerel, and carefully check portions served to children.
You can bake frozen horse mackerel and anchovy, but thawing them in the refrigerator first usually gives more even results. Drain and pat the thawed fish dry before baking, since excess water can make the fish steam instead of brown.
Baked horse mackerel and anchovy are done when the flesh is opaque and flakes easily with a fork. Check the thickest part of the horse mackerel and the smaller anchovies separately, since the two fish can finish at different times.
Serve baked horse mackerel and anchovy with lemon, a crisp salad, or roasted vegetables for a simple meal. Potatoes or rice make it more filling, while fresh herbs and sliced onion complement the fish without covering its flavor.
Refrigerate leftover baked horse mackerel and anchovy promptly in a covered container rather than leaving them out. Reheat only what you plan to eat and make sure it is hot throughout; discard it if its smell or appearance has changed.
Vitamins
B12
10.8µg · 450% DV
Vitamin D
8.4µg · 42% DV
B3
6.6mg · 41% DV
B6
0.54mg · 32% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
252mg · 36% DV
Iodine
42µg · 28% DV
Potassium ⭐
384mg · 11% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 192 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.
Baked horse mackerel and anchovy brings together two small fish commonly eaten in Turkey, cooked on a tray in the oven. The fish may be prepared with a little oil; onion, lemon or herbs can be added depending on the household and recipe.
Oven-baking leaves the flesh tender with lightly browned edges. It is usually served hot with lemon and salad, alongside bread or rice. Naturally rich in protein and very low in carbohydrates, it makes a satisfying main dish without a heavy sauce. For a lighter plate, use oil sparingly and pair it with plenty of fresh vegetables.
Very 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 2
Minimally Processed
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
2.52g
MONOUNSATURATED
2.76g
POLYUNSATURATED
2.16g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.