Mackerel (Japanese, skin)
Also listed as: Mackerel, Japanese, skin, raw
Mackerel (Japanese, skin) is high in purines or a known trigger. It is best avoided, especially during a flare.
General information, not a substitute for advice from your doctor or dietitian.
Purine value (1175 mg/100g) is measured on SKIN-ON fish. Skin and subcutaneous connective tissue concentrate nucleoproteins significantly. Edible flesh without skin has substantially lower purine content (~200-250 mg/100g). Standard dietary guidance for gout is based on flesh-only measurements. Do not use this value to assess risk of a typical mackerel fillet.
How much can I eat?
A typical serving is about 85 g, which delivers 999 mg of purines, about 250% of a normal day's purine budget.
Why grade E
High in purines or a known trigger. Best avoided, especially during a flare.
Per 100 g (for comparison)
Very high for gout (> 300 mg/100g).
Low for gout (< 3 g/100g).
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