Protein in Seafood
The protein content of most raw finfin flesh is 18-22%, while cooked portions may have as much as 35% protein.
However, some species of sole are reported to be as low as 15% protein.
Mackerel have a high fat to contain 16-18% protein, varying by season.
Crustacean (crabs and shrimp) flesh is slightly higher in protein, while molluscs, especially oysters, will be longer, averaging 8-9% protein content.
Shark (dogfish or greyfish) has been shown to average only 12.6% protein.
Protein quality is determined by the amounts of essential amino acids present. Most, but not all, animal protein is a “complete” protein.
In contrast , most proteins from plant sources lack adequate amounts of one or more essential amino acids and are “incomplete”.
Combining small amounts of high quality animal protein with plant proteins improves the quality of the latter.
The quality of seafood protein is high, comparable with meat and poultry.
Protein in Seafood
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