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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, white sucker fish is a very healthy, lean protein source. With only 92 calories and 1.2g of fat per 100g, it provides high-quality protein essential for muscle repair and growth without adding excessive calories or saturated fats to your diet.
It is a great source of omega-3 fatty acids, which support cardiovascular and brain health. Additionally, it provides essential minerals like phosphorus for bone strength and selenium, a powerful antioxidant that helps protect cells from oxidative stress.
Yes, it is an excellent food for weight management. Its high protein content (18.7g per 100g) promotes satiety and helps maintain muscle mass, while its low calorie and fat profile makes it easy to fit into a calorie-restricted diet.
Absolutely. White sucker fish contains zero carbohydrates, making it perfectly suitable for ketogenic and other low-carb diets. It provides clean protein and healthy fats without impacting blood sugar levels.
No, white sucker fish generally contain lower mercury levels compared to larger, predatory fish species like tuna or swordfish. This makes them a safer option for frequent consumption, though it is always wise to check local water advisories if catching them yourself.
White sucker has a mild, slightly sweet flavor and firm, white flesh. While it is a bottom-feeder, the meat is generally clean-tasting, though some may notice a very subtle earthy undertone depending on the environment where it was caught.
White suckers are known for having many small 'Y-bones.' To manage this, many people grind the meat to make fish cakes or patties, score the fillets deeply before frying to soften the bones, or use a pressure cooker to dissolve them.
raw white sucker fish is a versatile ingredient found in cuisines around the world. With 92 calories per 100g and 18.7 grams of protein, it's a nutritious addition to many dishes.
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View all seafood →Discover 0 recipes featuring raw white sucker fish with step-by-step instructions.
Browse recipes →Raw white sucker should be kept in the coldest part of the refrigerator and used within 1 to 2 days. For long-term storage, wrap the fish tightly in moisture-proof plastic or vacuum-seal it and store it in the freezer for up to 6 months.
It is not recommended to eat white sucker fish raw. Like many freshwater fish, they can carry parasites; cooking the fish to an internal temperature of 145°F (63°C) is the safest way to ensure these are destroyed.
Fresh white sucker should have a mild, clean scent rather than a 'fishy' or ammonia-like smell. The flesh should be firm to the touch and spring back when pressed, and if the head is attached, the eyes should be clear and bulging rather than sunken or cloudy.