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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked milkfish can be safely stored in the refrigerator for 3 to 4 days when kept in an airtight container.
Yes, you can freeze it for up to 3 months. Ensure it is cooled completely and wrapped tightly to prevent freezer burn.
Milkfish is generally considered low in mercury because it is a herbivorous/omnivorous fish that occupies a lower level in the food chain.
To maintain moisture, reheat by steaming for a few minutes or pan-searing briefly with a little oil or water.
It has a mild, slightly sweet flavor and a firm, oily texture similar to trout or salmon.
Yes, Bangus is the common name for milkfish, particularly in the Philippines where it is the national fish.
Milkfish is notorious for having many small bones. It is best to purchase 'boneless' or deboned fillets, or use a pressure cooker to soften the bones.
Yes, it is high in protein which promotes satiety, though its fat content is higher than white fish like tilapia.
cooked milkfish is a versatile ingredient found in cuisines around the world. With 190 calories per 100g and 26.5 grams of protein, it's a nutritious addition to many dishes.
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