How much sodium does Fish have?

Answer 1

0 The only things that have calories are Protien (4 calories per gram)

Fat (9 calories per gram)

Carbs (4 calories per gram)

salt is Sodium Chloride (NaCl) and has none of these. The calories that you eat from fish come from the three sources mentioned above, whose ratio would be dependant on the kind of fish you eat. Some fish are fattier than others.

Answer 2

Well...it appears you are asking about what we call endogenous content (meaning "occurring naturally" or "from within" the organism). If that's the case, most "fish" will have trace elements of sodium (Na) as it is used in neurotransmission for everything from regulating how Mr. Fish's heart pumped blood or how Mrs. Fish used "brainpower" to search for food when she was alive and well. Once they die, Sodium remains an element in their chemical composition. However, this amount is very small; we'd usually call it "trace amounts" of the Sodium Ion (Na+). A second place where you'd find sodium in fish is in the content of its gills, stomach, liver swim bladder, and other organs where water is stored, assuming your fish is (was) a salt-water variety of fish. Wherever Mr. Fish had stored water, some (though not as much as you might think) of it exists either as NaCl (salt) or as Sodium Ions (Na+)- not many of these. Also remember that "Saltwater" is NOT water that has table salt mixed in. In fact, the greatest amount of "salt" found in "saltwater" is Ammonium Chloride (NH4Cl), which is, simply put, fish pee. It IS a salt based on it's chemical composition. Some other common salts that lack Sodium are KCl (potassium chloride) and Calcium Carbonate (CaCO4). That's it for the ENDOGENOUS Sodium in the fish.

The other reading of the question may be asking about the EXOGENOUS sodium content of the fish. For that answer, we'd need to know what happened to Mr. Fish once he was caught and brought onto land. Was Mr. Fish sent to a cannery, such as where "Chicken of the Sea" Tuna is processed? If so, then Mr. Fish was likely given several "salts" (called preservatives) to help him stay fresh longer until he gets to the grocery store and finally onto you plate. These preserving salts may or may not have sodium in them. A popular preservative in canning meats is the salt "Monosodium Glutimate" or "MSG" for short. In addition to using preservatives to keep food fresh, those who prepare the fish for consumption will want to "season" the fish appropriately. This usually entails a unique blend of flavorings and spices (one of which will probably be sodium-chloride, our table-salt in most places).

In that since, you've asked a rather more difficult question than you probably meant to. However, this answer will hopefully encourage you to look and ask questions when you see food being prepared, or when you are reading the label on that can of tuna in he store. Also remember, too much table salt (NaCl) is a major contributor to heart attacks and high blood pressure in the U.S. We should skip it if we can and enjoy the flavoring added by the preparer or just experience the taste without salt. Our Ansestors did, and seemed to live healthier lives for it.

Answer 3

Zero- it's a mineral, not a carbohydrate/fat/protein/alcohol.

Source: read the nutrition label on a salt container

Answer 4

About 210 for one filet.

Answer 5

a whole tub

Answer 6

1