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Source of protein and vitamin B12
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
192
KCAL / 100G
Carbs
0g
· 0%
Protein
23.1g
· 50%
Fat
10.4g
· 50%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B3
6.1mg · 38% DV
B6
0.38mg · 22% DV
B5
0.72mg · 14% DV
Minerals
Selenium
39µg · 71% DV
Phosphorus
238mg · 34% DV
Iodine
32µg · 21% DV
Potassium ⭐
355mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.75g
MONOUNSATURATED
4.52g
POLYUNSATURATED
2.12g
Omega 6:3 ratio 3.9:1
Below the ideal 4:1 — a good omega balance.
Frying can increase the fat content and reduce some heat-sensitive vitamins. The protein is generally still retained, but overcooking can dry the flesh and affect texture.
A little lemon, light salting, and brief prep before cooking can help soften the odor. Good ventilation and cleaning the pan soon after cooking also make a big difference.
It pairs well with lemon, onions, rocket, and a simple seasonal salad. For a more balanced meal, serve it with vegetables or light yogurt-based sides.
Because it is fried, it may feel heavy before training for some people. Its high protein content makes it a more practical option after exercise, especially with lighter side dishes.
Yes, but fried foods may feel heavy late in the evening, especially for sensitive digestion. A smaller portion with lighter sides is usually the more comfortable choice.
The main difference is the cooking method: frying usually gives a richer taste and a heavier mouthfeel. Grilled fish often feels lighter and lets the fish’s natural flavor stand out more.
Yes, if it was cooled promptly and stored properly in the fridge. Reheat it gently to avoid drying it out too much.
Yes, but the texture and crispness are usually not as good after thawing. If you freeze it, wrap it well to limit air exposure and use it for convenience rather than best quality.
Fish can break apart if it is too wet, if the oil is not hot enough, or if it is turned too often. Patting it dry and letting it cook undisturbed for longer usually helps.
Anyone with a fish allergy should avoid it. People who struggle with fried foods, reflux, or sensitive digestion may also want to be more cautious with portion size and frequency.
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Nutrition data compiled from USDA FoodData Central and scientific sources.