cooked scup
Also known as: scup
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Also known as: scup
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked scup is a highly nutritious seafood choice. It is an excellent source of lean protein and heart-healthy omega-3 fatty acids, while remaining low in calories and saturated fat, which supports cardiovascular and brain health.
Cooked scup is very protein-dense, providing approximately 24.21g of high-quality protein per 100g serving. This makes it an ideal food for muscle building, repair, and maintaining satiety.
Yes, cooked scup is excellent for weight management because it is low in calories (135 per 100g) and high in protein. The high protein content helps you feel full longer, reducing the likelihood of overeating.
Naturally cooked scup contains 0g of carbohydrates, making it perfectly keto-friendly and gluten-free. However, ensure that no breading, flour, or sugary glazes were used during the preparation process.
Scup is a finfish, not a shellfish, so many people with shellfish allergies can safely consume it. However, those with a general fish allergy should avoid it, and everyone should be cautious of cross-contamination in seafood markets.
Cooked scup, also known as porgy, has a mild, sweet flavor and a delicate, flaky texture. Its taste is often compared to snapper or sea bass, making it a versatile ingredient for many different cuisines.
To prevent the fish from becoming rubbery, reheat it gently in an oven at 275°F (135°C) covered with foil, or in a skillet over low heat with a splash of water or oil. Avoid high-power microwave settings which can dry out the delicate flakes.
cooked scup is a versatile ingredient found in cuisines around the world. With 135 calories per 100g and 24.21 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Cooked scup should be stored in an airtight container in the refrigerator and is best consumed within 3 to 4 days. If it develops a sour smell or a slimy texture, it should be discarded.
Yes, you can freeze cooked scup for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag to prevent freezer burn, though the texture may be slightly softer once thawed.
No, scup is generally considered a low-mercury fish. It is classified as a 'Best Choice' by many health organizations, making it safe for regular consumption, including for children and pregnant women.