Feast Get Feast
Menu

Portions and preparation · USDA nutrition

Fish, mackerel calories per cup: 211–383 across all 5 named USDA examples

Across all 5 named USDA examples, a cup contains 211–383 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 small/regular fillet · 140 g

332calories

Fish, mackerel, baked or broiled

Protein
34.9 g
Carbs
0 g
Fat
20 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706264 Full nutrition profile →

Compare all 5 food records, nutrition tables and USDA sources

The 5 exact records in this guide report 133–398 calories in the records' own listed source servings and 156–284 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Fish, mackerel, begin by separating “Fish, mackerel, baked or broiled” from “Fish, mackerel, grilled.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 5 linked records.

Equal-weight view

How fish, mackerel records compare at 100 grams

All 5 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Fish, mackerel, canned 156 kcal
    156 kcal
  2. Fish, mackerel, grilled 221 kcal
    221 kcal
  3. Fish, mackerel, baked or broiled 237 kcal
    237 kcal
  4. Fish, mackerel, baked or broiled, coated 245 kcal
    245 kcal
  5. Fish, mackerel, fried 284 kcal
    284 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 5 named USDA records in view: 5 direct matches. All sit within “Fish.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 5 records together under the exact grouping key “fish mackerel.” That rule determines membership before any nutrition result is read.

For Fish, mackerel, this page can compare 5 named records from FDC 2706264 through FDC 2706265. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

85–140 g before composition

The largest source amount is 1.6× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

128 kcal separates the fixed-weight endpoints

The lower endpoint is “canned”; the higher is “fried.” This isolates density, not ingredient causation.

Discriminator

8.2 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fried” (17.2 g) and “grilled” (25.4 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every fish, mackerel.

Important: “Lower” begins with Fish, mackerel, canned; “higher” ends with Fish, mackerel, fried, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every fish, mackerel meal.

Full comparison

Compare every selected FNDDS record

For Fish, mackerel, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Fish, mackerel nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Fish, mackerel, baked or broiled Direct name match 140 gUSDA reference amount 332 kcal 237 34.9 g 0 g 451 mg FDC 2706264 ↗
Fish, mackerel, baked or broiled, coated Direct name match 140 gUSDA reference amount 343 kcal 245 31.2 g 0.4 g 494 mg FDC 2706266 ↗
Fish, mackerel, canned Direct name match 85 gUSDA reference amount 133 kcal 156 19.7 g 0 g 322 mg FDC 2706268 ↗
Fish, mackerel, fried Direct name match 140 gUSDA reference amount 398 kcal 284 24.1 g 0.7 g 573 mg FDC 2706267 ↗
Fish, mackerel, grilled Direct name match 140 gUSDA reference amount 309 kcal 221 35.6 g 0 g 444 mg FDC 2706265 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 85 to 140 grams—a 55-gram gap before composition enters the comparison. Their own source servings run from 133 calories for “canned” to 398 for “fried.” At a fixed 100 grams, “canned” is 156 calories and “fried” is 284—a fixed-weight separation of 128 calories. For Fish, mackerel, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “mackerel, baked or broiled”, “mackerel, baked or broiled, coated”, “mackerel, canned”, “mackerel, fried”, and “mackerel, grilled”. The source formulations contain 6 distinct ingredient codes; examples that appear in only part of the set include fish, mackerel, pacific and jack, mixed species, raw, salt, table, oil or table fat, nfs, and breading or batter as ingredient in food. On this Fish, mackerel page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Fish, mackerel” cannot resolve the differences between Fish, mackerel, baked or broiled and Fish, mackerel, grilled. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 85–140 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “mackerel, baked or broiled”, “mackerel, baked or broiled, coated”, “mackerel, canned”, “mackerel, fried”, and “mackerel, grilled”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    6 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Fish, mackerel, baked or broiled” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Fish, mackerel unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that fish, mackerel is the right meal family. Then resolve the phrases that actually separate this set—“mackerel, baked or broiled”, “mackerel, baked or broiled, coated”, “mackerel, fried”, and “mackerel, grilled”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Fish, mackerel source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 5 exact records behind Fish, mackerel source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Fish, mackerel, fried is higher in carbohydrate per 100 g

Fish, mackerel, fried reports 11.7 g versus 0 g for Fish, mackerel, canned: a 11.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Fish, mackerel, canned is denser; Fish, mackerel, baked or broiled, coated is higher in its source amount

Fish, mackerel, canned reports 23.2 g per 100 g and 19.7 g in USDA source amount (85 g). Fish, mackerel, baked or broiled, coated reports a lower 22.3 g per 100 g but a higher 31.2 g in USDA source amount (140 g).

Choose the record before reading the number

Fish, mackerel, baked or broiled, coated and Fish, mackerel, canned are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Fish, mackerel source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Fish, mackerel, baked or broiled, coated vs Fish, mackerel, canned

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Fish, mackerel, canned vs Fish, mackerel, fried

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 5 context records in this source topic Fish

Fish, mackerel, baked or broiled and Fish, mackerel, baked or broiled, coated belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Fish, mackerel, Pacific and jack, mixed species, raw

USDA input 15050 appears in 4 of 5 context records; its summed listed input weight spans 65–98 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 4 of 5 context records; its summed listed input weight spans 0.4–0.6 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 29 mg in Fish, mackerel, baked or broiled to 241 mg in Fish, mackerel, canned, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Potassium: density and serving context

In this page’s records, potassium runs from 194 mg in Fish, mackerel, canned to 515 mg in Fish, mackerel, grilled, all per 100 g.

Follow this evidence path