Calorie, Fat, and Protein Content of Fish and Seafoods
For a free printed copy of this information, email your mailing address to Linda Campbell linda@seagrant.wisc.edu
(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, |
97 |
1.8 |
18.9 |
|
Roe |
|
|
|
|
- Carp,
Cod, Haddock, Herring, |
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.
copyright 2001 University of Wisconsin Sea Grant Institute
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