Fish, herring eggs on giant kelp, Pacific (Alaska Native)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.7 MG | 17% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 161 MG | 12% | |
| Iron, Fe | 3.4 MG | 19% | |
| Sodium, Na | 61 MG | 3% |
Nutrition Highlights
- Low in calories with 63 kcal per 100g.
- Good source of protein with 11.3g per 100g.
- Very low in fat (0.8g per 100g).
About Fish, herring eggs on giant kelp, Pacific (Alaska Native)
These small, delicate eggs come from herring and are traditionally harvested from giant kelp in the cold Pacific waters off Alaska. They are a nutrient-dense food, offering a substantial amount of high-quality protein with minimal fat and carbohydrates. This makes them an excellent choice for those seeking lean protein sources without excess calories. They are also naturally low in saturated fat and contain no dietary fiber, fitting well into low-carb or high-protein dietary patterns.
In traditional Alaskan Native cuisine, these eggs are often enjoyed fresh or lightly preserved, sometimes eaten raw or lightly marinated to enhance their briny, oceanic flavor. They are also used as a garnish or topping for other dishes, adding a pop of texture and a burst of umami. Their mild, slightly salty taste pairs well with simple preparations, allowing the natural flavors to shine. For those interested in sustainable and culturally significant foods, they offer both nutritional value and a connection to traditional harvesting practices.
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