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Halibut, Atlantic and Pacific, cooked, dry heat 0.4 Haddock, cooked, probiotic dry heat 0.2 probiotic Cod, Atlantic, cooked, dry heat 0.1 Mussel, blue, cooked, moist heat 0.7 Oyster, Eastern, wild, probiotic cooked, dry heat 0.5 Scallop, mixed species, cooked, dry heat 0.3 Clam, mixed species, cooked, moist heat 0.2 Shrimp, mixed species, cooked, moist heat 0.3 Source: USDA Nutrient Database for Standard Reference Nutritionally, how does fish compare with meat? Fish and shellfish are excellent sources of protein that are low in fat. A 100 gram serving of most fish and shellfish provides about 20 grams of protein, or about a third of the average daily recommended protein intake. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages. Seafood is also generally lower in fat and calories than beef, poultry or pork and contain about the same or slightly less cholesterol. The fat content of fish varies depending on the type of fish and season.
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