Whole fish 100 g/day cuts CVD mortality. SRR 0.75 in 34 MAs (Jayedi & Shab-Bidar, Adv Nutr 2020). Per 100 g: 135 kcal, 24.2 g protein, 3.5 g fat. Log per whole fillet if the species stays consistent.
How should I track Scup, cooked, dry heat?
Scup, cooked, dry heat is high in protein. For the most accurate tracking of Scup, cooked, dry heat, weigh it raw and boneless. Fish loses 15–25% of its weight during cooking as water evaporates (USDA cooking yield data). If you are using canned fish, the drained weight is what matters — the difference between oil-packed and water-packed can be 40–80 calories per can. A quick drain-and-weigh habit saves you from hidden calories. Also keep in mind that smoked or cured fish has different values than fresh due to moisture loss and added salt.