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High protein, low fat, source of omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
0g
· 0%
Protein
22.5g
· 82%
Fat
2.2g
· 18%
Fiber
0g
Vitamins
B12
2.1µg · 88% DV
Vitamin D
3.2µg · 16% DV
B3
2.1mg · 13% DV
B6
0.22mg · 13% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
210mg · 30% DV
Iodine
30µg · 20% DV
Potassium ⭐
340mg · 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
0.5g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Meagre is a lean fish, so it can dry out if left over high heat for too long. Grill it briefly over medium-high heat and let it rest for a couple of minutes before serving.
Not necessarily, because it already has a mild, clean flavor. A short marinade with olive oil, lemon, and herbs works well, but long acidic marinades can soften the texture too much.
It pairs well with grilled vegetables, leafy salads, herbed potatoes, or simple rice. Lemon, parsley, capers, and olive oil also complement its delicate flavor without overpowering it.
Meagre usually has a firmer texture and holds up very well on the grill. Sea bass is often seen as more delicate, so the choice often comes down to whether you prefer a meatier or softer bite.
Yes, its high protein content makes it a practical post-workout option. Adding a carbohydrate source such as rice, potatoes, or bread can make the meal more balanced for recovery.
It is usually lighter than fried fish and is often well tolerated in the evening. Heavy sauces and very large portions are more likely to cause discomfort than the fish itself.
Cooking does not remove the protein, but it can change water content and texture. The bigger nutritional change usually comes from added fats, glazes, or side dishes.
Cooked fish is best eaten within 1-2 days when stored in an airtight container in the refrigerator. If it develops an off smell, slimy texture, or unusual color, it should be discarded.
Yes, it can be frozen after cooking. Cool it first, wrap it well, and reheat gently after thawing to preserve texture as much as possible.
Anyone with a fish allergy should avoid it completely. Extra care is also important for pregnant people, young children, older adults, and anyone with a weakened immune system, because fish should be fresh and properly cooked.
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Nutrition data compiled from USDA FoodData Central and scientific sources.