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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked milkfish is highly nutritious. It is an excellent source of high-quality protein and heart-healthy Omega-3 fatty acids, which support brain function and reduce inflammation while being low in saturated fat.
A 100g serving of cooked milkfish provides approximately 26.5g of protein. This makes it a very efficient source of complete protein, essential for muscle building and tissue repair.
Yes, milkfish is excellent for a keto or low-carb diet. It contains 0g of carbohydrates and provides 9.3g of healthy fats per 100g serving, making it a perfect protein choice for maintaining ketosis.
Milkfish has a mild, slightly sweet flavor and a firm, flaky texture. The belly portion is particularly prized for its rich, fatty consistency and concentrated Omega-3 content.
Store cooked milkfish in an airtight container in the refrigerator for up to 3 to 4 days. For the best quality, ensure it is cooled to room temperature before sealing and refrigerating.
Milkfish is generally considered low in mercury because it primarily feeds on algae and small invertebrates. It is safe for most people, including pregnant women, to consume 2-3 times per week according to general seafood guidelines.
Milkfish naturally has many fine, needle-like bones (intermuscular bones) that are difficult to remove while eating. It is commonly sold 'deboned' by specialists to make it safer and more convenient to consume.
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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Browse recipes →Yes, milkfish is a great choice for diabetics. With zero carbohydrates and high protein content, it has a negligible impact on blood sugar levels while providing essential nutrients like Vitamin B12 and Niacin for energy metabolism.
Milkfish is versatile and can be grilled, fried, baked, or stewed. Popular preparations include 'Sinigang' (a sour tamarind soup), 'Daing' (marinated and fried), or stuffed and roasted as 'Rellenong Bangus'.
Yes, you can freeze cooked milkfish for up to 2 to 3 months. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag to prevent freezer burn, though the texture may become slightly firmer upon reheating.