KETO VERDICTYES
Sea bass is excellent for keto. With 0g net carbs, ~19g protein, and ~2.2g naturally occurring fats per 100g, it’s a clean, nutrient-dense protein that pairs perfectly with added healthy fats.
Is Sea Bass Keto?
Fish & Seafood
Sea bass is excellent for keto. With 0g net carbs, ~19g protein, and ~2.2g naturally occurring fats per 100g, it’s a clean, nutrient-dense protein that pairs perfectly with added healthy fats.
- Net carbs (100g)0g
- Protein (100g)19g
- Fat (100g)2.2g
- Keto verdictKeto-friendly
NUTRITION FACTS
Per 100g (raw)
Net Carbs
0g
Total Carbs
0g
Fiber
0g
Protein
19g
Fat
2.2g
Calories
97
Source: USDA FoodData Central
WHY IT'S KETO-FRIENDLY
- Zero net carbs: supports ketosis without impacting glucose/insulin
- High-quality protein: ~19g/100g aids muscle recovery and satiety
- Naturally lean: easy to hit keto ratios by adding butter, olive oil, or ghee
- Omega-3s present: supports heart and brain health
- Micronutrient-rich: notable selenium and B12
- Versatile: pan-sear, grill, bake, or steam with low-carb seasonings
HEALTH BENEFITS
- Provides omega-3 fatty acids for cardiovascular and cognitive support
- Excellent selenium source for thyroid function and antioxidant defense
- High in vitamin B12 for energy metabolism and nervous system health
- Contains vitamin D (varies by species) supporting bone and immune function
- Provides magnesium and potassium to support muscle and fluid balance
- Complete protein with essential amino acids for tissue repair
PREPARATION SUGGESTIONS
PAN-SEARED SEA BASS
Pat skin dry; sear skin-side down in butter until crisp, flip briefly. Finish with lemon butter and parsley (optional).
BAKED MEDITERRANEAN SEA BASS
Bake at 400°F (205°C) 15–18 minutes with olive-oil, tomatoes, and olives; finish with lemon.
GRILLED SEA BASS
Marinate in olive-oil, garlic, and herbs; grill skin-side down 5–6 minutes per side.
SEA BASS EN PAPILLOTE
Wrap with low-carb veg and herbs in parchment; bake 375°F (190°C) ~15 minutes for tender, aromatic fillets.
ASIAN-STYLE SEA BASS
Steam and top with ginger–scallion oil and coconut-aminos or tamari.
SEA BASS WITH COMPOUND BUTTER
Pan-sear and top with compound-butter (garlic, lemon zest, herbs) for instant richness.