
Polyprion americanus
Also Known As
Sea bass, Stone bass
U.S. wild-caught wreckfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Facts
Availability |
Fresh from mid-April through mid-January, but availability is sporadic because only a few fishermen harvest wreckfish. |
Source |
U.S. wild-caught, mostly from waters off South Carolina. |
Taste |
Wreckfish has a mild but distinct flavor similar to grouper. |
Texture |
The meat is firm and has a large flake. Its texture and consistency are similar to swordfish. |
Color |
White when raw and cooked. |
Health Benefits |
Wreckfish is a low-fat, high-protein source of B vitamins and minerals, including selenium. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 97 |
Protein | 18.43 g |
Fat, total | 2 g |
Saturated fatty acids, total | 0.511 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 41 mg |
Selenium | 36.5 mcg |
Sodium | 68 mg |