|
|
| Seafood Nutrition Chart |
| U.S. Top 20 Seafoods |
Total Calories |
Protein |
Carbos |
Total Fat |
Sat. Fat |
Omega-3 |
Cholesterol |
Sodium |
| 3 oz., w/o skin |
grams
|
milligrams
|
| Blue Crab, steamed |
90 |
19 |
0 |
1 |
0 |
0.4 |
80 |
310 |
| Catfish, baked |
120 |
19 |
0 |
5 |
1 |
0.3 |
60 |
65 |
| Clam, steamed, 12 small |
130 |
22 |
4 |
2 |
0 |
0.2 |
60 |
95 |
| Cod, broiled |
90 |
19 |
0 |
1 |
0 |
0.1 |
50 |
60 |
| Flounder, baked |
100 |
20 |
0 |
1 |
0 |
0.4 |
50 |
85 |
| Haddock, baked |
90 |
20 |
0 |
1 |
0 |
0.2 |
60 |
70 |
| Halibut, broiled |
120 |
22 |
0 |
2 |
0 |
0.4 |
30 |
60 |
| Lobster, broiled |
100 |
20 |
1 |
1 |
0 |
0.1 |
100 |
320 |
| Mackerel, Atlantic broiled |
190 |
21 |
0 |
12 |
3 |
1 |
60 |
95 |
| Mackerel, Pacific & Jack broiled |
190 |
21 |
0 |
12 |
3 |
1.6 |
60 |
95 |
| Ocean Perch, baked |
100 |
20 |
0 |
2 |
0 |
0.3 |
50 |
80 |
| Orange Roughy, broiled |
70 |
16 |
0 |
1 |
0 |
NA |
20 |
70 |
| Oyster, steamed, 12 med. |
120 |
12 |
7 |
4 |
1 |
0.7 |
90 |
190 |
| Pollock, broiled |
100 |
21 |
0 |
1 |
0 |
0.5 |
80 |
90 |
| Rainbow Trout, broiled |
130 |
22 |
0 |
4 |
1 |
0.6 |
60 |
30 |
| Rockfish, baked |
100 |
20 |
0 |
2 |
0 |
0.4 |
40 |
65 |
| Salmon, Atlantic, baked |
150 |
22 |
0 |
7 |
1 |
1.6 |
50 |
50 |
| Salmon, Coho, baked |
150 |
22 |
0 |
7 |
1 |
0.9 |
50 |
50 |
| Scallop, broiled, 6 large or 14 small |
150 |
29 |
2 |
1 |
0 |
0.2 |
60 |
275 |
| Shrimp, boiled |
110 |
22 |
0 |
2 |
0 |
0.3 |
160 |
155 |
| Sole, broiled |
100 |
21 |
0 |
1 |
0 |
NA |
60 |
90 |
| Whiting, baked |
100 |
19 |
0 |
1 |
0 |
0.7 |
70 |
75 |
| NEW YORK SEAFOODS |
Total Calories |
Protein |
Carbos |
Total Fat |
Sat.
Fat |
Omega-3 |
Cholesterol |
Sodium |
| 3 oz., w/o skin |
grams
|
milligrams
|
| Bluefish, baked |
130 |
21 |
0 |
5 |
1 |
0.8 |
60 |
65 |
| Cape Shark, baked |
190 |
18 |
3 |
9 |
2 |
1.8 |
70 |
100 |
| Herring, broiled |
170 |
19 |
0 |
10 |
2 |
1.7 |
60 |
95 |
| Monkfish, baked |
80 |
15 |
0 |
2 |
0 |
NA |
30 |
20 |
| Mussels, steamed |
150 |
20 |
6 |
4 |
1 |
0.7 |
50 |
310 |
| Porgy (Scup), baked |
120 |
21 |
0 |
3 |
NA |
NA |
NA |
45 |
| Sea Bass, baked |
100 |
20 |
0 |
2 |
1 |
0.6 |
40 |
70 |
| Sea Trout, baked |
120 |
18 |
1 |
5 |
1 |
0.4 |
90 |
60 |
| Shad, broiled |
210 |
18 |
0 |
15 |
NA |
NA |
NA |
55 |
| Shark, Baked |
140 |
22 |
0 |
5 |
1 |
NA |
50 |
85 |
| Smelt, baked |
100 |
19 |
0 |
2 |
1 |
0.8 |
80 |
60 |
| Squid, fried |
150 |
15 |
7 |
6 |
2 |
0.5 |
220 |
260 |
| Striped Bass, baked |
110 |
19 |
0 |
3 |
1 |
0.8 |
90 |
75 |
| Swordfish, broiled |
130 |
21 |
0 |
4 |
1 |
0.7 |
40 |
110 |
| Tilefish, broiled |
130 |
21 |
0 |
4 |
1 |
0.8 |
NA |
50 |
| Fresh Tuna, Yellowfin, broiled |
120 |
25 |
0 |
1 |
0 |
0.2 |
50 |
40 |
| Whitefish, baked |
140 |
20 |
1 |
6 |
1 |
1.4 |
60 |
55 |
|
* = Contains less than 2% of Daily Value
NA = Not Available
Serving Size: 3 oz. cooked portion-skinless, broiled, grilled, baked, microwaved, boiled, or steamed without additional fat, sodium or sauces.
Data Source: Nutrition Labeling Data for Top 20 U.S. Seafoods Provided by the Food and Drug Administration. Data developed by Food Marketing Institute and National Fisheries Institute in cooperation with National Grocers Association and National-American Wholesale Grocers' Association. 1992
New York Seafood and Omega-3 data from Seafood Savvy, NY Sea Grant/Cornell Cooperative Extension Bulletin 104IB226, 1992 and USDA Handbook 8-15, 1987
Produced by New York Sea Grant and NEW YORK SEAFOOD COUNCIL, 1995
|
|
|
 |
| Just $24.95 ships any size order anywhere in the continental U.S.! |
 |
| Special Steak & Lobster Packages from $59.95 |
Just had to tell you... I do a lot of Walleye fishing, and a recent purchase from your store was the freshest fish next to a shore lunch!
-Kerry M. |
| Testimonials |
Service Hours:
Mon-Wed 11am - 6pm
Thurs 11am - 8pm
Fri 11am - 9pm
Sat 9am - 7pm
Sun 11am - 2pm CT
To ensure freshness, orders placed Thursday thru Sunday ship Monday. |
|
