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A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is sometimes pink, which when cooked, becomes flaky and firm with an off-white color. The rich flavor will vary according to the oiliness of the fish, which varies with the seasons and with different species. Steaks or fillets of mackerel are available fresh or frozen and can be substituted with tuna, marlin, or swordfish in many cases. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.
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USDA Nutrition Facts |
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| Serving Size 1 cup, cooked |
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| Calories 305 |
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| Protein 18g |
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| Total Fat 25g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 520mg |
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| Sodium 4450mg |
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| Cholesterol 95mg |
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| Serving Size 1 oz, boneless |
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| Calories 201 |
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| Protein 25g |
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| Total Fat 10g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 521mg |
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| Sodium 110mg |
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| Cholesterol 60mg |
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| Serving Size 0.5 fillet |
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| Calories 134 |
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| Protein 26g |
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| Total Fat 2g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 558mg |
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| Sodium 203mg |
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| Cholesterol 68mg |
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Mackerel term - Related Content |
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| Sharp on the palate, the balsamic dressing adds much as a balance for the rich taste of fresh mackerel, making this salad refreshing, delicious and filled with flavor. |
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| As mackerel cooks the flesh becomes firm and well flavored when prepared fresh from the market. The smaller filets are better tasting than the larger cuts of mackerel. |
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| A variety of the mackerel fish family, which are members of the tuna family, that is most often found in warmer ocean waters, such as from the Carolina coast in the U.S. to Brazil ... |
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