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Omega-3 source, high protein, low carbohydrate
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (half) of Half bluefish (120 g) has 149 calories. That works out to 124 calories per 100 g. It contains 0 g of carbs, 24 g of protein, 5.6 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 (half) · 120 g
149
KCAL / 120G
Carbs
0g
· 0% DV
Protein
24g
· 48% DV
Fat
5.6g
· 7% 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 66% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 5.6 g | 7% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 24 g | 48% |
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 (half) | 120 g | 149 kcal |
| 1 piece (quarter) | 60 g | 74 kcal |
| 1 serving (small) | 80 g | 99 kcal |
| 1 piece (small) | 90 g | 112 kcal |
| 100 g | 100 g | 124 kcal |
| 1 serving (medium) | 150 g | 186 kcal |
| 1 piece (large) | 180 g | 223 kcal |
| 1 serving (large) | 200 g | 248 kcal |
| 1 piece (whole) | 240 g | 298 kcal |
Calculated from 124 calories per 100 g.
You can cook half bluefish by grilling, pan-frying, or baking it. Pat it dry, season simply, and cook just until the flesh turns opaque and separates easily with a fork; bluefish can become dry when overcooked.
Half bluefish has a rich, savory flavor and a firmer, oilier texture than mild white fish. Lemon, herbs, and crisp salads complement its bold taste, while grilling or broiling brings out its naturally smoky notes.
Half bluefish has a stronger flavor than cod or haddock, but fresh fish should not smell sour or overpoweringly fishy. Buy it well chilled, cook it soon after purchase, and use lemon or fresh herbs if you prefer a brighter taste.
Yes, half bluefish grills well. Lightly oil the fish and the grill grates to reduce sticking, then cook over medium-high heat and turn it once. Remove it when the flesh flakes easily rather than leaving it on until dry.
Bake half bluefish in a lightly oiled dish with salt, lemon, and herbs if you like. Cook until the flesh is opaque and separates easily with a fork; the exact time depends on the thickness of the piece.
Half bluefish contains a central backbone and may have smaller bones along the flesh. Check each portion carefully before serving, especially for children, and do not assume it is boneless unless it has been filleted.
Serve half bluefish with a crisp green salad, roasted vegetables, or rice, plus lemon to cut through its rich flavor. A simple slaw or lightly dressed greens also work well without overpowering the fish.
Yes, freeze half bluefish while it is fresh. Pat it dry, wrap it tightly with as little air as possible, and thaw it in the refrigerator before cooking; do not refreeze it after it has thawed.
Fresh half bluefish should look moist and firm and smell clean, like the sea, rather than sour or ammonia-like. If buying a whole fish, look for clear, bright eyes and red or pink gills.
Half bluefish is especially popular in the fall, when bluefish is in season in parts of the North Atlantic. Availability varies by region, so ask your fishmonger where the fish was caught and when it arrived.
Vitamins
B12
10.8µg · 450% DV
Vitamin D
9.6µg · 48% DV
B3
5.04mg · 32% DV
B6
0.48mg · 28% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
252mg · 36% DV
Iodine
42µg · 28% DV
Potassium ⭐
408mg · 12% DV
Sodium
108mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 1 piece (half) (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.
Half bluefish is a half-fish or half-portion serving of lüfer, the bluefish prized in Turkey, particularly around the Bosphorus and Marmara coast. Its flesh is firm and flavourful, with a pleasantly rich, oily character. In Turkey it is commonly grilled simply, though it can also be baked or pan-cooked, and served with lemon, greens, onion and salad as part of a fish meal. It is a protein-rich choice with no carbohydrates; the listed portion provides 20 g of protein per 100 g. For a lighter plate, choose grilling over breading and pair it with vegetables or salad.
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
1.44g
MONOUNSATURATED
2.16g
POLYUNSATURATED
1.32g
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.