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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole blackfish should be kept on ice in the refrigerator and consumed within 1-2 days for optimal freshness.
Yes, you can freeze it. Clean and gut the fish first, then wrap it tightly in plastic wrap and foil. It will last 3-6 months.
Look for clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should smell like the sea, not 'fishy'.
Tautog or blackfish has a firm texture similar to red snapper, grouper, or sea bass, which can be used as substitutes.
Scale the fish thoroughly, remove the gills and internal organs, and rinse the cavity well with cold water before seasoning.
Blackfish generally has low to moderate mercury levels compared to larger predatory fish, making it safe for occasional consumption.
Baking, grilling, and steaming are excellent for whole fish. Its firm texture also makes it famous for use in fish chowders.
Like most finfish, it has a central skeleton and rib bones. Cooking it whole helps keep the moisture in, and the meat can be easily pulled away from the bones once cooked.
It has a mild, sweet flavor, often compared to shellfish because its diet consists largely of crabs and mussels.
whole blackfish is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, the skin is edible and becomes delicious when crisped up during pan-searing or roasting, though it is quite thick.