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Omega-3 source, high protein, low fat
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pasamut fish (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 0 g of carbs, 27 g of protein, 2.6 g of fat and 0 g of fiber. Its 3 µg of B12 covers 125% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
132
KCAL / 120G
Carbs
0g
· 0% DV
Protein
27g
· 54% 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 | 132 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 27 g | 54% |
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 | 132 kcal |
| 1 piece (extra small) | 60 g | 66 kcal |
| 1 piece (small) | 80 g | 88 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (medium) | 100 g | 110 kcal |
| 1 serving (large) | 150 g | 165 kcal |
| 1 piece (large) | 180 g | 198 kcal |
| 1 piece (extra large) | 250 g | 275 kcal |
Calculated from 110 calories per 100 g.
Pasamut fish has a mild, savory flavor that becomes more pronounced when grilled or pan-fried. Lemon and simple seasonings complement it without overwhelming the fish.
You can cook Pasamut fish by grilling, baking, or pan-frying it. Cook the pieces until the flesh is opaque and separates easily, then take them off the heat to keep them from drying out.
Pasamut fish has a central backbone and smaller rib bones, so fillets or slices may still contain bones. Check the flesh carefully before serving, especially when preparing it for children.
Fresh Pasamut fish should smell mildly of the sea, have clear eyes and shiny skin, and feel firm to the touch. Avoid fish with a sharp, sour smell or soft, mushy flesh.
Yes, you can freeze Pasamut fish. Clean and portion it first, seal it in an airtight freezer-safe package, and thaw it in the refrigerator before cooking rather than leaving it at room temperature.
Yes, Pasamut fish works well on the grill, particularly when cut into sturdy pieces that can be turned without breaking. Brush the fish lightly with oil and remove it once the flesh is just cooked through.
Remove the scales, entrails, and gills from Pasamut fish, then rinse it briefly under cold water and pat it dry. A fishmonger can clean it for you if you prefer.
The season for Pasamut fish depends on the species being sold and local fishing rules. Ask a local fishmonger about the current catch and season in your area rather than relying on the name alone.
The name “Pasamut” is not a widely standardized English fish name, and it may be used as a variant or misspelling of “palamut” in some listings. Confirm the species with the seller before treating the names as interchangeable.
Pasamut fish pairs well with simple sides such as roasted vegetables, salad, or potatoes. Lemon, herbs, and a light sauce complement its flavor without making the meal feel heavy.
Vitamins
B12
3µg · 125% DV
Vitamin D
8.4µg · 42% DV
B6
0.42mg · 25% DV
B3
3.24mg · 20% DV
Minerals
Selenium
38µg · 69% DV
Phosphorus
252mg · 36% DV
Iodine
42µg · 28% DV
Potassium ⭐
396mg · 12% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 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.
Pasamut fish is a sea fish closely associated with bonito, with firm, lean flesh and a clean, savoury flavour. It is usually sold whole or in steaks, and works well with straightforward cooking that lets the fish’s taste come through.
Grill, bake or pan-fry it, then serve with lemon, herbs and a crisp salad; in Turkey, it is often enjoyed as a main dish with onion and greens. Its high protein and relatively low fat make it a filling choice without the richness of fattier fish. For a lighter plate, bake it with a little oil and pair it with vegetables rather than a heavy sauce.
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
0.6g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.96g
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.