boneless fish
Also known as: fish fillet, boneless fish fillet
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Also known as: fish fillet, boneless fish fillet
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw fish is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, boneless fish freezes very well. Wrap it tightly to prevent freezer burn and it will stay good for 3-6 months.
Fresh fish should have a mild, sea-like scent, not a 'fishy' or ammonia smell. The flesh should be firm to the touch and spring back when pressed.
Depending on the recipe, you can use chicken breast, tofu, or even cauliflower steaks for a vegetarian alternative.
No, washing fish is not recommended as it can spread bacteria around your kitchen. Cooking to the proper temperature will kill any bacteria.
While processors try to remove all bones, small 'pin bones' can sometimes remain. It is always best to run your finger along the fillet to check before cooking.
Baking, steaming, poaching, or grilling are the healthiest methods as they require minimal added fats.
The safest way is to thaw it overnight in the refrigerator. For faster thawing, place the sealed fish in a bowl of cold water, changing the water every 30 minutes.
Ensure the pan and oil are hot before adding the fish, and do not try to flip it until it naturally releases from the surface.
boneless fish is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 20 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 3 recipes featuring boneless fish with step-by-step instructions.
Browse recipes →It depends on the species. Smaller fish like tilapia and cod are generally low in mercury, while larger predatory fish like swordfish or tuna have higher levels.
