Seabass (Japanese, liver)
Also listed as: Seabass, Japanese, liver, raw
Seabass (Japanese, liver) is high in purines or a known trigger. It is best avoided, especially during a flare. A typical 113 g serving has about 246 mg of purines, about 62% of a ~400 mg working daily target.
General information, not a substitute for advice from your doctor or dietitian.
How much can I eat?
Up to about 3 oz (90 g) keeps you under half a day's purines.
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 E: per 100 g and processing
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.
Diet is part of the picture, not all of it
For most people the body makes the majority of its own uric acid. Food contributes the smaller share. Eating well lowers your risk and helps you feel in control, but for many people diet alone does not bring uric acid down enough to stop flares. Medication often does the heavy lifting. Use these grades to make easier daily choices, and work with your doctor on the full plan.
Other forms of seabass
The most common form of seabass is first.
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How did seabass (japanese, liver) go for you?
Reader experiences, not medical advice. The grade above comes from published data.