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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
In the refrigerator, it typically lasts 1-2 weeks. If vacuum-sealed or frozen, it can last up to 3 months.
Yes, it is highly recommended to rinse it under cold water and soak it for at least 20 minutes to reduce the intense saltiness.
Salted cod (bacalao) or fresh mackerel seasoned heavily with salt are the best alternatives.
It is very high in Omega-3s and vitamins, but also extremely high in sodium. It should be consumed in moderation, especially by those with hypertension.
Look for a slimy texture, an ammonia-like smell, or visible mold. The flesh should be firm, not mushy.
While it is cured, it is generally intended to be cooked (grilled, fried, or steamed) before consumption to ensure safety and better texture.
It is popular in Japanese cuisine (Shio Saba), Korean cuisine (Godeungeo-gui), and various Caribbean and Southeast Asian stews.
Mackerel generally has lower mercury levels than larger fish like tuna, but it should still be eaten in moderation.
salted mackerel is a versatile ingredient found in cuisines around the world. With 262 calories per 100g and 23.5 grams of protein, it's a nutritious addition to many dishes.
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