|
|
| back to USDA Nutrition Index |
 |
Fish, herring, Pacific, flesh, air-dried, packed in oil (Alaska Native) |
|
|
Fish, herring, Pacific, flesh, air-dried, packed in oil (Alaska Native) (USDA#35042) |
|
|
|
| Water 18g |
|
| Calories 489 |
|
| Energy 2048kj |
|
| Protein 44g |
|
| Total Fat 34g |
|
| Ash 2g |
|
| Total Carbohydrates 0g |
|
| Phosphorus, P 684mg |
|
| Thiamin 0mg |
|
| Niacin 2mg |
|
| Vitamin A, IU 1300IU |
|
|
|
|
|
|
|
|
Fish, herring, Pacific, flesh, air-dried, packed in oil (Alaska Native) usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Never know what to do with leftover fish? Try this recipe. And with the fish it's much more budget-friendly than crab. Sometimes I will grill or poach the fish. |
|
|
|
|
|
|
|
| Yummy. |
|
|
|
|
|
|
|
| Use rainbow trout or grey sole, or a fillet of flounder wrapped in aluminum foil; season with salt and pepper. Add two or three ounces of butter and several tablespoons of lemon juice. Cook on grill for fifteen to twenty minutes depending on thickness of the fillet. Great with corn wrapped in foil also on the grill. |
|
|
 |
|
|
|
| Cod or any mild flavored fish is enhanced by this rich lemony sauce with a hint of dill. |
|
|
 |
|
|
|
| Easy and delicious way to have fish with no extra clean up. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety
When working with fish it is essential that proper handling and storage are used to reduce ... |
|
|
|
|
|
|
|
|
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein ... |
|
|
|
|
|
|
|
|
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of ... |
|
|
|
|
|
|
|
|
Thawing Fish | Salmon Preparation | Tips
Thawing Fish
Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If ... |
|
|
|
|
|
|
|
|
Fish Cuts
When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock. It has a slender body that is olive green to brownish in color ... |
|
|
|
|
|
|
|
| This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole. Since fileting a fish will remove the skin and scales ... |
|
|
|
|
|
|
|
| Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced ... |
|
|
|
|
|
|
|
| Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants. It is a fried ... |
|
|
|
|
|
|
|
| This type of basket is made to hold the fish securely as it cooks on a grill, preventing it from falling apart and making it easy to flip. It is contoured in the shape of a fish. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
