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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh mola fish is highly perishable and should be consumed within 24 to 48 hours when stored in the refrigerator.
Yes, mola fish are small and their bones are soft enough to be eaten when cooked, providing a significant amount of calcium.
Small anchovies, smelt, or other small freshwater carps like 'puti' can be used as substitutes.
Look for fish with clear, bulging eyes, shiny skin, and a firm body. Avoid any that have a strong 'fishy' or ammonia-like odor.
It is recommended to keep the head as it contains the highest concentration of Vitamin A and healthy fats.
Yes, it is excellent for children's growth and vision due to its high Vitamin A and mineral content.
Gently rub with salt to remove scales, then make a small slit to remove the gall bladder and entrails while keeping the fish whole.
No, as a small freshwater fish low on the food chain, mola typically has very low mercury levels compared to large predatory sea fish.
mola carplet fish is a versatile ingredient found in cuisines around the world. With 95 calories per 100g and 15.2 grams of protein, it's a nutritious addition to many dishes.
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