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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, blackfish is a very healthy, lean protein source. It is low in calories and saturated fat while providing essential Omega-3 fatty acids and minerals like selenium and phosphorus for heart and bone health.
A 100g serving of blackfish contains approximately 19g of high-quality protein. This makes it an excellent option for muscle repair and growth without adding significant fat or calories to your diet.
Yes, with only 105 calories and 1.2g of fat per 100g, blackfish is an ideal food for weight management. Its high protein content also helps promote satiety, keeping you full for longer.
Absolutely. Blackfish contains 0g of carbohydrates, making it perfectly suitable for ketogenic and low-carb diets. It provides healthy fats and protein without impacting blood sugar levels.
Yes, whole blackfish is naturally gluten-free. However, be mindful of how you prepare it, as breading or certain sauces used during cooking may contain gluten.
Blackfish, also known as Tautog, has a mild, sweet flavor and firm, white flesh. Its texture is often compared to lobster or crab because it holds its shape well and has a clean, delicate taste.
Whole blackfish is best roasted, grilled, or steamed to preserve its firm texture. Because the meat is lean, it benefits from being cooked with aromatics, citrus, or a light oil to prevent it from drying out.
whole blackfish is a versatile ingredient found in cuisines around the world. With 105 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Look for clear, bulging eyes and bright red or pink gills. The skin should be shiny and firm to the touch, and the fish should have a clean, briny scent rather than a strong 'fishy' odor.
Store fresh blackfish in the coldest part of your refrigerator, ideally on a bed of ice, and consume it within 1 to 2 days. For longer storage, it can be tightly wrapped and frozen for up to 3 months.
Yes, blackfish have very small, tough scales and thick skin that should be scaled thoroughly if you plan to cook it whole. Many people prefer to skin the fish because the skin can be quite leathery when cooked.