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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 Halili fish (120 g) has 126 calories. That works out to 105 calories per 100 g. It contains 0 g of carbs, 25.8 g of protein, 2.6 g of fat and 0 g of fiber. Its 2.6 µg of B12 covers 110% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
126
KCAL / 120G
Carbs
0g
· 0% DV
Protein
25.8g
· 52% DV
Fat
2.6g
· 3% 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 | 126 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 25.8 g | 52% |
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 | 126 kcal |
| 1 slice (thin) | 60 g | 63 kcal |
| 1 piece (small) | 80 g | 84 kcal |
| 100 g | 100 g | 105 kcal |
| 1 slice (thick) | 100 g | 105 kcal |
| 1 serving (medium) | 150 g | 158 kcal |
| 1 piece (large) | 180 g | 189 kcal |
| 1 serving (large) | 200 g | 210 kcal |
| 1 piece (jumbo) | 250 g | 263 kcal |
Calculated from 105 calories per 100 g.
Halili fish is a fish sold under that name, but the common name alone may not identify one exact species. Ask the seller for its scientific name or catch location if you need to know precisely which fish it is.
The taste of Halili fish depends on the species and how fresh it is, so the name alone is not enough to describe its flavor reliably. Cook it simply the first time, then add lemon or seasoning to suit your taste.
Halili fish can be pan-fried, baked, or grilled. Pan-frying suits thinner portions, while baking works well for thicker pieces; cook until the flesh turns opaque and separates easily with a fork.
The number of bones in Halili fish can vary with the exact species and whether you buy it whole or as fillets. Check the flesh carefully before serving, especially to children, and remove any bones you find.
Yes, Halili fish can be grilled if the portion is firm enough to handle; a grill basket makes delicate pieces easier to turn. Dry the surface first and avoid moving the fish before it releases from the grate.
Fresh Halili fish should smell mild rather than sour or strongly fishy, and its flesh should feel firm. If buying it whole, look for clear eyes and fresh-looking gills; avoid fish with an unpleasant odor.
Yes, freeze Halili fish in an airtight package to limit freezer burn. Thaw it in the refrigerator rather than on the counter, and do not refreeze it after thawing; cook it soon after it has thawed.
Do not assume Halili fish is safe to eat raw; not every fish is selected or handled for raw consumption. If its species and suitability for raw dishes are unclear, cook it thoroughly instead.
Halili fish pairs well with a crisp salad, roasted vegetables, or rice. Choose lighter sides to let the fish stand out, or add a bright lemon dressing if the fish is pan-fried or grilled.
Yes, Halili fish is a source of omega-3 fats as well as protein. The amount can vary with the exact species and portion, so treat it as one way to include fish in a varied diet, not as a measured supplement.
Vitamins
B12
2.64µg · 110% DV
B3
2.52mg · 16% DV
Vitamin D
3µg · 15% DV
B5
0.72mg · 14% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
252mg · 36% DV
Iodine
42µg · 28% DV
Potassium ⭐
384mg · 11% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 126 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.
Halili fish is a fish sold fresh, either whole or as fillets. Its name does not point to a particular style of preparation, so it can be cooked much like other fresh fish: grilled, pan-fried or baked. Its mild flavour works well with lemon, herbs and a simple salad, and it can be served as a main course with bread or vegetables. In places where fish is commonly served with rice or potatoes, either makes an easy accompaniment.
It is high in protein and relatively low in fat, with 21.5 g of protein per 100 g. For a lighter meal, bake or grill it rather than frying it in plenty of oil.
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.
High
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
0.6g
MONOUNSATURATED
0.84g
POLYUNSATURATED
0.96g
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.