Calories in redfish: 98 kcal per 100 g

What’s in a 140 g fillet

More than half of a fillet is water. The rest is 25.8 g protein and 3.8 g fat.

3.8 gFat

25.8 gProtein

109 gWater

1.1 gMinerals and the rest

3.8 gFat
25.8 gProtein
109 gWater
1.1 gMinerals and the rest

Below average for fish and seafood

Redfish is 98 kcal per 100 g. The 170 fish and seafood in this database average 138.

Redfish98

Fish and seafood average138

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per fillet0 g

Salt, per fillet0.26 g

Vitamins and minerals in redfish

Three of the 15 recorded reach the “high in” level. Selenium leads by a long way.

130 %

Selenium

0.0714 mg in a 140 g fillet

30th of 131 fish and seafood

Selenium contributes to the normal function of the immune system, to normal thyroid function and to the maintenance of normal hair and nails.

Vitamin B120.0028 mg112 %

Niacin (vitamin B3)8 mg50 %

Phosphorus252 mg36 %

Potassium420 mg21 %

Vitamin B60.25 mg18 %

Only a trace

Vitamin C
Copper
Manganese

Show all 15 with amounts

Selenium0.0714 mg, 130 %

Vitamin B120.0028 mg, 112 %

Niacin (vitamin B3)8 mg, 50 %

Phosphorus252 mg, 36 %

Potassium420 mg, 21 %

Vitamin B60.25 mg, 18 %

Vitamin E1.8 mg, 15 %

Thiamin (vitamin B1)0.15 mg, 14 %

Magnesium40.6 mg, 11 %

Riboflavin (vitamin B2)0.13 mg, 9 %

Pantothenic acid (vitamin B5)0.5 mg, 8.4 %

Iron0.84 mg, 6 %

Zinc0.56 mg, 5.6 %

Calcium21 mg, 2.6 %

Vitamin A0.0112 mg, 1.4 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What redfish doesn’t give you. And where to find it.

No recorded vitamin C or copper, and only 4 % of the zinc reference intake per 100 g.

Vitamin C

Tracein redfish

Find it inCherries, West Indian2150 % per 100 g

Zinc

4%in redfish, per 100 g

Find it inOysters, raw592 % per 100 g

Copper

Tracein redfish

Find it inLiver, calf, fried2386 % per 100 g

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100 mgVitamin C, 125 %

0.075 mgSelenium, 136 %

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Redfish against other fish and seafood

Per 100 g, redfish has the most selenium of the 6 here, ahead of bloater (grilled).

0.051mg

0.05mg

0.049mg

0.024mg

0.019mg

0.017mg

Redfish, rawthis page

Bloater, grilled−0.001 mg

Langoustine, boiled−0.002 mg

Scampi, in breadcrumbs, frozen, fried−0.027 mg

Trout, rainbow, raw−0.032 mg

Calamari, coated in batter, baked−0.034 mg

All values per 100 g, from the same dataset. Differences are against redfish.

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Questions about redfish

What the numbers say to the questions people actually search.

How many calories are in a portion of redfish?

A typical portion (140 g, one fillet) gives 137 kcal. Per 100 g the figure is 98 kcal.

Is redfish high in selenium?

Yes. Redfish, raw has 0.051 mg selenium per 100 g, 93 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals does redfish have most of?

By share of the daily reference intake: selenium (0.051 mg, 93 %), vitamin B12 (0.002 mg, 80 %) and niacin (5.7 mg, 36 %) per 100 g.

Is redfish a good source of protein?

Redfish, raw has 18.4 g protein per 100 g, 75 % of the energy, which meets the UK threshold for “high protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 16-131, Redfish, raw, published by Public Health England under the Open Government Licence v3.0. Main data references: Fish and Fish Products Supplement, 1993. Values are per 100 g of the edible part; a fillet is 140 g, one fillet, the usual UK portion for fish and seafood. Edible proportion: 45 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 170 fish and seafood kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.