Mackerel
Also listed as: Mackerel, raw (unspecified)
Mackerel is higher risk. Keep portions small and occasional, especially during a flare. A typical 113 g serving has about 231 mg of purines, about 58% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
A typical serving is about 113 g, which delivers 231 mg of purines, or about 58% of a ~400 mg working daily target.
You could have up to about 4 oz (100 g) before this reaches half a ~400 mg working daily purine target.
Portion size is what matters most here, and it’s easy to misjudge by eye. A kitchen scale makes it simple.
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Why grade D
Higher risk. Keep portions small and occasional, especially during a flare.
Eating omega-3-rich fatty fish is associated with fewer recurrent gout flares, independent of purine intake; the benefit is from whole fish, not fish-oil supplements.
This benefit does not change the grade. Mackerel is still graded D on purine, so keep the portion small and occasional.
Per 100 g (for comparison)
High for gout (150–300 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 1 of 4 (unprocessed or minimally processed). How processing affects the grade.
Eating mackerel as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
Reaching for Mackerel? These lower-risk picks scratch the same itch and grade better.
Other forms of mackerel
This is the most common form of "mackerel". Pick a specific form below if you mean one in particular.
Spanish Mackerel
Mackerel, Spanish, raw
Canned Mackerel
Fermented Mackerel (Heshiko)
Mackerel (jack, half-dried)
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