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High protein, low fat, source of omega-3
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Grilled Cupira Fish (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 0 g of carbs, 33.8 g of protein, 3.3 g of fat and 0 g of fiber. Its 2.6 µg of B12 covers 106% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 150 g
165
KCAL / 150G
Carbs
0g
· 0% DV
Protein
33.8g
· 68% DV
Fat
3.3g
· 4% 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 82% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 3.3 g | 4% |
| Saturated fat | 0.75 g | 4% |
| Trans fat | 0 g | |
| Sodium | 98 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 33.8 g | 68% |
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) | 150 g | 165 kcal |
| 1 piece (extra small) | 75 g | 83 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 100 g | 110 kcal |
| 1 serving (medium) | 200 g | 220 kcal |
| 1 piece (large) | 220 g | 242 kcal |
| 1 serving (large) | 300 g | 330 kcal |
| 1 piece (extra large) | 300 g | 330 kcal |
Calculated from 110 calories per 100 g.
Cupira is the name used for a type of fish, though common fish names can vary between markets and regions. If you need to identify the exact species—for example, when checking local catch information—ask the seller for its scientific or regional name.
Grilled cupira fish gets a lightly smoky flavor from the grill, while lemon and herbs add freshness without masking the fish. Its exact flavor and texture can vary with the cut and preparation, so simple seasoning is a good place to start.
Grilled cupira fish is ready when the flesh turns opaque and separates easily with a fork. Check the thickest part rather than relying only on the outside color, and avoid overcooking it, which can make the fish dry.
Yes, you can grill cupira fish with the skin on, and the skin can help hold the flesh together. Pat it dry, place it skin-side down first, and wait until it releases from the grate before turning it.
Grilled cupira fish can be cooked whole or as fillets; the best choice depends on how it was prepared and whether you want easier serving. Fillets are simpler to portion, while a whole fish needs careful checking for bones at the table.
Lemon, garlic, black pepper, salt, and fresh herbs work well with grilled cupira fish. A little oil helps the seasoning adhere, while a heavy marinade can overpower the grill flavor and make the surface more likely to stick.
Choose cupira fish that smells fresh and mild, with moist flesh and no sticky or discolored surface. If buying a whole fish, clear-looking eyes and intact skin are useful freshness signs; keep it chilled until you are ready to cook.
Yes, grilled cupira fish can be reheated, although it may dry out. Warm it gently in a covered pan or oven with a small splash of water, and refrigerate leftovers promptly in a sealed container rather than leaving them out.
Yes, grilled cupira fish can be frozen in an airtight, freezer-safe container. Let it cool promptly, portion it before freezing, and thaw it in the refrigerator; its texture may be softer after thawing than when freshly grilled.
Yes, grilled cupira fish is a high-protein choice, and grilling usually requires less added fat than frying. Pair it with vegetables or a grain for a more complete meal, and use sauces sparingly if you want to keep the preparation light.
Vitamins
B12
2.55µg · 106% DV
B3
3.15mg · 20% DV
B6
0.27mg · 16% DV
Vitamin D
3.15µg · 16% DV
Minerals
Selenium
48µg · 87% DV
Phosphorus
315mg · 45% DV
Iodine
45µg · 30% DV
Potassium ⭐
480mg · 14% DV
Sodium
98mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 piece (medium) (150 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.
Grilled cupira fish is fish cooked over a grill, with simple seasoning that lets its flavour come through. Grilling gives the flesh a tender, flaky texture and a lightly browned surface. It works well as a straightforward main course, whether served at home or ordered at a restaurant.
Pair it with lemon, fresh salad or vegetables; rice, potatoes or bread make it a more substantial meal. It is high in protein and low in fat, and provides omega-3. For a lighter plate, use only a little oil and serve it with plenty of 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
0.75g
MONOUNSATURATED
1.2g
POLYUNSATURATED
1.05g
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.