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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, small river fish are highly nutritious. They are an excellent source of omega-3 fatty acids for heart and brain health, and when eaten whole, they provide significant amounts of calcium and Vitamin D for bone density.
Small river fish contain approximately 17.5g of high-quality protein per 100g serving. This makes them an efficient source of complete protein necessary for muscle building and tissue repair.
Yes, they are very weight-loss friendly. With only 96 calories and 2.4g of fat per 100g, they provide a high-protein, low-calorie option that helps you stay full while maintaining a calorie deficit.
Absolutely. Small river fish contain 0g of carbohydrates, making them ideal for ketogenic and other low-carb diets. They provide essential fats and protein without affecting ketosis.
No, small river fish are typically eaten whole. The bones are small and become soft when cooked, serving as a primary source of calcium, Vitamin D, and phosphorus.
They are most commonly pan-fried or deep-fried until crispy, but they can also be grilled, steamed, or added to stews. Because of their size, they cook very quickly, usually in just 3-5 minutes.
They generally have a mild, slightly sweet, and earthy flavor. When fried, they take on a savory, crunchy texture that is less 'fishy' than many larger saltwater species.
small river fish 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.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 0 recipes featuring small river fish with step-by-step instructions.
Browse recipes →Fresh small river fish should be stored in the coldest part of the refrigerator and used within 1-2 days. For longer storage, clean them thoroughly and freeze them in an airtight container for up to 3 months.
It is not recommended to eat freshwater river fish raw due to the high risk of parasites and bacteria. They should be cooked to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
In their natural state, small river fish are 100% gluten-free. However, they are often prepared with flour breading or soy-based sauces, so check ingredients if you are avoiding gluten.