Reference
Mackerel: raw, cooked and salted nutrition
Choose Atlantic mackerel raw or cooked by dry heat, or the separate salted record with species unspecified. King mackerel, Spanish mackerel and smoked fish are different foods. Use edible flesh weight; no fixed raw-to-cooked yield is assumed.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Atlantic mackerel, raw Raw edible atlantic mackerel; cooked, salted and smoked foods are separate records. Use edible flesh weight. | 205 | 18.6 | 13.9 | 0 |
| Atlantic mackerel, cooked by dry heat Use edible weight for the named species and state; exclude parts you do not eat. Dry heat is the source method, not a specific household frying or baking recipe. | 262 | 23.8 | 17.8 | 0 |
| Mackerel, species unspecified, salted Salted mackerel; species and salting recipe are not specified. Do not label this Atlantic mackerel or smoked fish. | 305 | 18.5 | 25.1 | 0 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Raw edible atlantic mackerel; cooked, salted and smoked foods are separate records. Use edible flesh weight.
Calories: kcal
Protein: g
Fat: g
Carbs: g
Your recipe and receipt
For canned fish, match drained solids or total contents exactly. A can costing 3 USD that yields 120 g of drained edible fish costs 1.50 USD per 60 g serving: enter 120 g as the usable package weight when assigning the full purchase cost to that fish. This example is editable, not a reference price or standard draining yield. For a whole fish or shell-on shrimp, weigh the edible amount you actually use. No fixed waste or raw-to-cooked conversion is assumed. In a recipe, count further oil, sauces and breading; do not count preparation already included in a selected record twice.