Calorie, Fat, and Protein Content of Fish and
Seafoods
(Portion size is 3.5 ounces (100 grams)
uncooked.)
| Fish or Seafood |
Calories |
% Fat |
% Protein |
| Bass (Small & Largemouth) |
104 |
2.6 |
18.8 |
| Blackfish (see Tautog) |
|
|
|
| Bluefish |
117 |
3.3 |
20.5 |
| Buffalofish |
113 |
4.2 |
17.5 |
| Bullhead |
84 |
1.6 |
16.3 |
| Burbot (lawyer) |
82 |
0.9 |
17.4 |
| Butterfish |
169 |
10.2 |
18.1 |
| Carp |
115 |
4.2 |
18.0 |
| Catfish (freshwater) |
103 |
3.1 |
17.6 |
| Caviar (Sturgeon) (see note
at end) |
262 |
26.9 |
15.0 |
| Chinook Salmon (see Salmon) |
|
|
|
| Chub |
145 |
8.8 |
15.3 |
| Cisco (see Lake Herring) |
|
|
|
| Clam (meat only) (see note
at end) |
82 |
1.9 |
14.0 |
| Cod |
78 |
0.3 |
17.6 |
| Coho Salmon (see Salmon) |
|
|
|
| Crab (cooked, steamed) |
93 |
1.9 |
17.3 |
| Crappie |
79 |
0.8 |
16.8 |
| Crayfish (freshwater) |
72 |
0.5 |
14.6 |
| Croaker |
96 |
2.2 |
17.8 |
| Cusk |
75 |
0.2 |
17.2 |
| Dogfish, spiny (Grayfish) |
156 |
9.0 |
17.6 |
| Drum, Freshwater (Sheepshead) |
121 |
5.2 |
17.3 |
| Eel, American |
233 |
18.3 |
15.9 |
| Fish Sticks (frozen) (see
note at end) |
176 |
8.9 |
16.6 |
| Flounder |
79 |
0.8 |
16.7 |
| Frog (legs) |
73 |
0.3 |
16.4 |
| Grouper |
87 |
0.5 |
19.3 |
| Haddock |
79 |
0.1 |
18.3 |
| Hake |
74 |
0.4 |
16.5 |
| Halibut |
100 |
1.2 |
20.9 |
| Herring (Bismark) (pickled) |
223 |
15.1 |
20.4 |
| Lake Herring (Cisco) |
96 |
2.3 |
17.7 |
| Lake Trout |
168 |
10.0 |
18.3 |
| Lake Trout (Siscoette) |
|
|
|
| Under 6.5 pounds
|
241 |
19.9 |
14.3 |
| Over 6.5 pounds |
524 |
54.4 |
7.9 |
| Lawyer (see Burbot) |
|
|
|
| Lingcod |
84 |
0.8 |
17.9 |
| Lobster (whole) |
91 |
1.9 |
16.9 |
| Mullet, Striped |
146 |
6.9 |
19.6 |
| Muskellunge (Musky) |
109 |
2.5 |
20.2 |
| Mussels (meat only) (see
note at end) |
95 |
2.2 |
14.4 |
| Northern Pike (see Pike) |
|
|
|
| Octopus |
73 |
0.8 |
15.3 |
| Oyster (meat only) (see note
at end) |
66 |
1.8 |
8.4 |
| Perch |
|
|
|
| Ocean |
88 |
1.2 |
18.0 |
| Yellow (Lake Perch) |
91 |
0.9 |
19.5 |
| Pike |
|
|
|
| Northern |
88 |
1.1 |
18.3 |
| Walleye |
93 |
1.2 |
19.3 |
| Pollack |
95 |
0.9 |
20.4 |
| Pompano |
166 |
9.5 |
18.8 |
| Porgy and Scup |
112 |
3.4 |
19.0 |
| Red, Gray Snappers |
93 |
0.9 |
19.8 |
| Redfish (see Perch, Ocean) |
|
|
|
| Redhorse, Silver |
98 |
2.3 |
18.0 |
Rockfish (Black, Canary,
Rasphead,
Yellowtail, and Bocaccio |
97 |
1.8 |
18.9 |
| Roe |
|
|
|
Carp, Cod,
Haddock, Herring,
Pike & Shad |
130 |
2.3 |
24.4 |
| Salmon, Sturgeon
& Turbot |
207 |
10.4 |
25.2 |
| Sablefish |
190 |
14.9 |
13.0 |
| Salmon |
|
|
|
| Atlantic |
217 |
13.4 |
22.5 |
| Chinook (King) |
222 |
15.6 |
19.1 |
| Coho (Silver) |
136 |
5.7 |
21.5 |
| Pink |
119 |
3.7 |
20.0 |
| Sockeye (Red) |
143 |
6.9 |
20.3 |
| Sardine (see note at end) |
203 |
11.1 |
24.0 |
| Sauger |
84 |
0.8 |
17.9 |
| Scallop (Bay and Sea) |
81 |
0.2 |
15.3 |
| Scup (see Porgy) |
|
|
|
| Seabass (White) |
96 |
0.5 |
21.4 |
| Sheepshead (see Drum) |
|
|
|
| Shrimp |
91 |
0.8 |
18.1 |
| Siscoette (see Lake Trout) |
|
|
|
| Skate |
98 |
0.7 |
21.5 |
| Smelt |
98 |
2.1 |
18.6 |
| Snail |
90 |
1.4 |
16.1 |
| Sole |
79 |
0.8 |
16.7 |
| Spanish Mackerel |
177 |
10.4 |
19.5 |
| Squid |
84 |
0.9 |
16.4 |
| Sturgeon (see also Caviar) |
94 |
1.9 |
18.1 |
| Sucker |
104 |
1.8 |
20.6 |
| Swordfish |
174 |
6.0 |
28.0 |
| Tartar sauce (see note at
end) |
531 |
57.8 |
1.4 |
| Tautog (Blackfish) |
89 |
1.1 |
18.6 |
| Tilefish |
79 |
0.5 |
17.5 |
| Tomcod |
77 |
0.4 |
17.2 |
| Trout |
|
|
|
| Brook |
101 |
2.1 |
19.2 |
| Rainbow (Steelhead) |
195 |
11.4 |
21.5 |
| Tuna (raw) |
145 |
4.1 |
25.2 |
| Canned in oil (including
liquids) |
288 |
20.5 |
24.2 |
| Canned in water (including
liquids) |
127 |
0.8 |
28.0 |
| Turtle |
89 |
0.5 |
19.8 |
| Walleye (see Pike) |
|
|
|
| Weakfish |
121 |
5.6 |
16.5 |
| Whitefish, Lake (freshwater) |
155 |
8.2 |
18.9 |
| Whiting |
105 |
3.0 |
18.3 |
Notes
The fat, calorie, and protein content of caviar
will vary with the type of roe used in its production (see roe).
Mollusks -- clams, oysters and mussels -- contain carbohydrate material not
included as part of the tabular information.
A variety of fish species are used in the production of fish sticks or fish
portions. The caloric value of these products will vary with the amount of
batter or breading applied to the product.
The data presented represents drained sardines canned in oil; the figures are
for the solid product only.
The data for tartar sauce is included here because it is often added to seafood
dishes when they are served.
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