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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sushi-grade salmon is highly nutritious, providing 20.4g of protein and 13.4g of healthy fats per 100g. It is an excellent source of Omega-3 fatty acids and Vitamin D, which support heart, brain, and bone health.
A 100g serving contains approximately 208 calories and 0g of carbohydrates. This makes it an ideal choice for low-carb diets and those looking for a nutrient-dense, high-protein food source.
Sushi-grade is a term used to indicate that the fish has been flash-frozen to specific temperatures (usually -4°F for 7 days or -31°F for 15 hours) to kill parasites. This process makes the salmon safe for raw consumption according to food safety guidelines.
Yes, it is perfectly suited for a ketogenic diet because it contains zero carbohydrates and is high in healthy fats. The 13.4g of fat per 100g provides the essential fatty acids often required for those maintaining ketosis.
Plain sushi-grade salmon is naturally gluten-free as it is a pure animal protein. However, if you are eating it in a restaurant, be cautious of cross-contamination or added ingredients like soy sauce which contain wheat.
Yes, sushi-grade salmon is specifically intended to be eaten raw in dishes like sashimi, nigiri, or poke bowls. The freezing process it undergoes ensures that any potential parasites are eliminated, making it safer than standard 'fresh' salmon.
While it is intended for raw consumption, you can certainly cook sushi-grade salmon. It will result in a very high-quality cooked fillet, though it is generally more expensive than salmon intended specifically for the grill or oven.
sushi-grade salmon is a versatile ingredient found in cuisines around the world. With 208 calories per 100g and 20.4 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 4 recipes featuring sushi-grade salmon with step-by-step instructions.
Browse recipes →It should be kept in the coldest part of your refrigerator and consumed within 24 hours of purchase for optimal safety and flavor. If you cannot eat it within a day, it is best to cook it or freeze it immediately.
Fresh sushi-grade salmon should have a bright, vibrant color and a clean, mild ocean scent rather than a 'fishy' smell. The flesh should be firm to the touch and spring back when pressed, without any visible slime or dullness.
The 13.4g of fat is primarily composed of Omega-3 fatty acids (EPA and DHA), which reduce inflammation and support cognitive function. It also contains astaxanthin, an antioxidant that protects cells from damage and supports skin health.