Seafood, Fish | Pescatarian Gluten Free Keto Low Carb Low Calorie High Protein

Blackfish

Tautoga onitis (Tautog) Allergens: Fish
Blackfish

Sourcing & Taxonomy

  • Family Labridae
  • Primary Cuisine North American, Coastal
  • Seasonality Spring, Fall, Early Winter (peak fishing seasons)
  • Source Wild-caught marine fish

The Forktionary Angle

""

Definition

A popular lean, white-fleshed marine fish found in the Atlantic, prized for its firm texture and mild, sweet flavor, often caught by recreational anglers.

Sensory Profile

TasteMild, Sweet, Clean, Briny
TextureFirm, Flaky, Meaty
AromaFresh, Ocean-like, Mildly Fishy
AcidityLow

Technical Metrics

Nutrition Facts

Per 3 oz (85g)
Calories100 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol50 mg
Protein20 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium20 mg
Iron0.5 mg
Potassium350 mg

Chef’s Secret

Blackfish performs exceptionally well when steamed or baked whole, as its firm flesh holds up beautifully and its mild flavor shines with simple seasonings.

Substitutions

Best Match

Flounder

1:1

Similar mild flavor and white, flaky flesh, though flounder is generally more delicate.

Cod

1:1

Also a lean, white, flaky fish with a mild flavor, readily available and versatile.

Haddock

1:1

Shares a similar delicate flavor and texture profile, good for pan-frying or baking.

Snapper

1:1

Firmer texture and slightly sweeter flavor, a good premium alternative for whole roasting.

Buying Guide

Look for firm, shiny skin and clear eyes if whole. Fillets should be moist and translucent with no strong "fishy" odor.

Flavor Pairings

Lemon Butter Herbs (dill parsley) White Wine Asparagus Roasted Vegetables Rice Pilaf.