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Also known as: cooked mackerel
Per 100g
Nutrition data source: USDA FoodData Central
Yes, it is highly nutritious. It is an excellent source of high-quality protein, Vitamin B12, and Vitamin D, and it is particularly valued for its high concentration of heart-healthy omega-3 fatty acids (EPA and DHA).
A 100g serving of cooked Pacific jack mackerel provides approximately 25.73g of protein. This makes it a very efficient source of complete protein for muscle maintenance and repair.
Yes, it can be a great addition to a weight loss diet. Its high protein content helps promote satiety and reduce appetite, while its 201 calories per 100g provide nutrient-dense energy without excessive calories.
Absolutely. With 0g of carbohydrates and a healthy fat content of about 10.12g per 100g, it is an ideal food for ketogenic and other low-carb diets.
Naturally, the fish itself is gluten-free. However, if you are buying it canned or pre-prepared, check the label for additives, sauces, or breading that may contain gluten.
It has a robust, savory flavor similar to tuna or sardines but with a firmer, meatier texture. Because it is an oily fish, it has a rich mouthfeel that pairs well with acidic ingredients like lemon or vinegar.
It is very versatile and can be flaked into salads, stirred into pasta, or used as a protein topper for grain bowls. It also makes excellent fish cakes or can be mashed with mayo and herbs for a sandwich spread.
cooked pacific jack mackerel is a versatile ingredient found in cuisines around the world. With 201 calories per 100g and 25.73 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 0 recipes featuring cooked pacific jack mackerel with step-by-step instructions.
Browse recipes →Cooked mackerel should be stored in an airtight container and kept in the refrigerator for 3 to 4 days. For the best flavor and safety, ensure it is chilled promptly after cooking.
Yes, you can freeze it for up to 3 months in a freezer-safe bag or airtight container. While the texture may become slightly softer after thawing, it remains perfect for use in cooked dishes like stews or patties.
No, Pacific jack mackerel is generally considered a low-mercury choice. Because it is a smaller species that feeds lower on the food chain, it does not accumulate as much mercury as larger fish like King Mackerel or Swordfish.