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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, they are highly nutritious, providing 19.2g of protein and only 96 calories per 100g. They are rich in omega-3 fatty acids for brain health and contain essential minerals like selenium and zinc for immune support.
Small freshwater fish are an excellent protein source, containing approximately 19.2g of high-quality protein per 100g serving. This protein is easily digestible and contains all essential amino acids needed for muscle repair and growth.
Yes, they are very weight-loss friendly due to their high protein-to-calorie ratio. With only 96 calories and 2.1g of fat per 100g, they help promote satiety while maintaining a low caloric intake.
Absolutely. They contain 0g of carbohydrates and are high in protein, making them ideal for ketogenic and low-carb diets. They also provide healthy omega-3 fats that fit well within a keto macro profile.
In their natural state, small freshwater fish are 100% gluten-free. However, be cautious with preparation methods like breading or deep-frying in flour, as these common cooking techniques will introduce gluten to the dish.
They are versatile and can be pan-fried, grilled, or baked. Because of their small size, they cook very quickly—usually in just 2-4 minutes—and are often enjoyed crispy when fried whole.
For very small fish, many cultures cook and eat them whole without gutting. For slightly larger varieties, you may choose to remove the entrails, though keeping the bones intact provides a significant boost in calcium and Vitamin D.
small freshwater fish is a versatile ingredient found in cuisines around the world. With 96 calories per 100g and 19.2 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 1 recipes featuring small freshwater fish with step-by-step instructions.
Browse recipes →Yes, when cooked until tender or crispy, the bones of small fish are edible and safe to consume. Eating the fish whole is highly recommended as the bones are a concentrated source of calcium and Vitamin D.
Fresh fish should be kept in the coldest part of the refrigerator and consumed within 1-2 days. For longer storage, they can be frozen in airtight bags or containers for up to 3 to 6 months.
Fresh small fish should have clear, bulging eyes and firm flesh that springs back when touched. They should have a mild, clean scent rather than a strong 'fishy' or ammonia-like odor.
