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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, redfish is a highly nutritious lean protein. It is rich in heart-healthy omega-3 fatty acids, Vitamin B12 for nerve health, and selenium, which acts as a powerful antioxidant to protect your cells from damage.
Redfish is an excellent source of high-quality protein, providing approximately 18.2 grams per 100-gram serving. This makes it an ideal choice for muscle growth, repair, and maintaining overall body function.
Redfish is excellent for weight loss because it is low in calories (97 per 100g) and contains zero carbohydrates. Its high protein content promotes satiety, helping you feel full longer while consuming fewer calories.
In its natural, unprocessed state, redfish is entirely gluten-free. However, always check the ingredients if the fish is pre-marinated or breaded, as those coatings often contain wheat-based flour.
Yes, redfish is very keto-friendly as it contains 0g of carbohydrates. It provides healthy fats and high-quality protein, making it a perfect staple for low-carb and ketogenic diets.
Redfish has a mild, slightly sweet flavor and a medium-firm texture with small flakes. It is not overly 'fishy,' making it a popular choice for those who prefer a more subtle seafood taste.
Redfish is versatile and can be pan-seared, grilled, baked, or blackened. A common method is to sear it in a hot skillet with butter and spices for 3-4 minutes per side until the flesh is opaque and flakes easily.
redfish fillets is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 18.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 2 recipes featuring redfish fillets with step-by-step instructions.
Browse recipes →Fresh redfish should be kept in the coldest part of the refrigerator, ideally on a bed of ice, and consumed within 1-2 days. For longer storage, wrap the fillets tightly in plastic wrap or vacuum-seal them and freeze for up to 6 months.
Spoiled redfish will have a strong, sour, or ammonia-like odor and a slimy texture. The flesh may also appear dull or discolored; fresh fillets should look moist, translucent, and have a clean, oceanic scent.
Redfish generally contains low to moderate levels of mercury, making it safer than larger predatory fish like shark or swordfish. It is typically safe for most adults to consume 2-3 times per week as part of a balanced diet.
