Start by defrosting the seafood appropriately (if using frozen) the night before. Spread the fish, prawns, squid, scallops and mussels out on a tray lined with kitchen paper and cover with another layer of kitchen paper. Wrap the tray with cling film and place in the fridge to defrost overnight. The next day, cut the fish into chunks and the squid into rings. Return to the tray lined with fresh, dry kitchen paper and cover again, returning the fridge until needed. For the sake of convenience, I used cooked mussels which I defrosted along with the other fish.
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Macro Details per serving
Nutritional Information per serving
Calories 215Kcal / 935kJ
of which saturates 1g
Carbohydrates 9.5g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 5.7g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 9.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Celery (found in store-bought fish stock)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.
See all the Seafood recipes on Mud and Love:
Coconut Milk Poached Salmon (Keto; Paleo)
Thai Prawn Curry with Cherry Tomatoes (Keto; Paleo)
Cod in Dill Cream Sauce (Keto)
Salmon & Avocado Salad with Quick-pickled Onions