Mackerel (jack, half-dried)
Mackerel (jack, half-dried) is higher risk. Keep portions small and occasional, especially during a flare. A typical 113 g serving has about 278 mg of purines, about 70% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
This is a half-dried (himono) fish. Partial drying removes water and concentrates purines, and it is eaten as a grilled fillet, so a normal serving carries more purine than the same weight of fresh fish.
How much can I eat?
A typical serving is about 113 g, which delivers 278 mg of purines, or about 70% of a ~400 mg working daily target.
You could have up to about 3 oz (80 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.
Per 100 g (for comparison)
High for gout (150–300 mg/100g).
Low for gout (< 3 g/100g).
Processing: NOVA 3 of 4 (processed food). How processing affects the grade.
Eating mackerel (jack, half-dried) as part of a bigger dish? The Dish Decoder grades the whole plate, ingredient by ingredient.
Make it safer
Reaching for Mackerel (jack, half-dried)? These lower-risk picks scratch the same itch and grade better.
Other forms of mackerel
Different cuts, species, or preparations vary in purines. The most common form of "mackerel" is shown first below.
Mackerel
Mackerel, raw (unspecified)
Spanish Mackerel
Mackerel, Spanish, raw
Canned Mackerel
Fermented Mackerel (Heshiko)
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