A fast summary built from the current nutrition profile per 100g.
Orange roughy, also known as Hoplostethus atlanticus, is a deep-sea fish native to the southern oceans, particularly around New Zealand and Australia. This species is renowned for its mild flavor and delicate texture, making it a popular choice in culinary dishes. The fish is characterized by its vibrant orange color and can grow up to 30 years, making it a sustainable seafood option when sourced responsibly. Orange roughy is often found at depths of 200 to 1,800 meters and is typically harvested using trawling methods. Nutritionally, orange roughy is an excellent source of protein, offering approximately 16.40g per 100g serving, alongside essential vitamins and minerals. With only 76 calories and minimal fat content (0.70g), it serves as a heart-healthy choice for those seeking to maintain a balanced diet. Additionally, it is low in carbohydrates, making it suitable for low-carb diets. The fish is versatile for various cooking methods, including baking, grilling, and sautéing, and pairs well with a variety of flavors.
Fish, roughy, orange contains approximately 76 calories per 100g. This low-calorie count makes it an excellent option for those monitoring their caloric intake while still seeking a nutritious meal.
Yes, Fish, roughy, orange is considered healthy due to its high protein content, low fat, and significant amounts of essential nutrients like vitamin B12 and selenium, which support various bodily functions.
Fish, roughy, orange should be stored in the refrigerator at a temperature of 0-4°C (32-39°F) in an airtight container. For longer storage, it can be frozen for up to three months.
Eating Fish, roughy, orange provides numerous benefits including high protein content for muscle repair, omega-3 fatty acids for heart health, and essential vitamins that support energy and cognitive function.
It is recommended to consume Fish, roughy, orange in moderation, with a suggested serving size of 150g, 2-3 times per week as part of a balanced diet.
