raw tilefish
Also known as: tilefish
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Also known as: tilefish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, tilefish is a nutrient-dense seafood option. It is low in calories and fat while providing high-quality protein, heart-healthy Omega-3 fatty acids, and essential minerals like selenium and Vitamin B12.
A 100g serving of raw tilefish contains approximately 17.5 grams of protein. This makes it an excellent lean protein source for muscle building, tissue repair, and maintaining a healthy metabolism.
Caution is advised as some varieties, particularly Golden Tilefish from the Gulf of Mexico, are known to be very high in mercury. The FDA recommends that pregnant women, nursing mothers, and young children avoid these specific varieties, though Atlantic tilefish is generally considered safer.
Yes, tilefish is highly keto-friendly as it contains zero carbohydrates. Its high protein content and healthy Omega-3 fats make it an ideal choice for those following low-carb or ketogenic diets.
In its raw, natural state, tilefish is 100% gluten-free. However, always check for gluten in seasonings, marinades, or breading used during the cooking process.
Tilefish has a mild, sweet flavor that is often compared to lobster or crab. Its texture is firm and flaky, making it a popular choice for those who enjoy seafood that isn't overly 'fishy' in taste.
Tilefish is versatile and can be pan-seared, grilled, or baked. Because of its firm texture, it holds its shape well during cooking; it should be prepared until the flesh is opaque and flakes easily with a fork.
raw tilefish is a versatile ingredient found in cuisines around the world. With 96 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While tilefish can be used for crudo or ceviche, it is less common in sushi than other white fish. If you choose to eat it raw, ensure it is labeled 'sushi-grade' to minimize the risk of parasites.
Store raw tilefish in the coldest part of your refrigerator, ideally on a bed of ice in a leak-proof container. This helps maintain its delicate flavor and prevents the fish from drying out.
Raw tilefish should be cooked within 1 to 2 days of purchase for optimal freshness. If you cannot use it within that timeframe, wrap it tightly in plastic and freeze it for up to 3 months.