Fish, spot, cooked, dry heat
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Spot is a small, silvery coastal fish with a dark mark behind the gills and mild flesh, sold whole or as fillets.

Spot is a small coastal fish commonly recognized in parts of the western North Atlantic. It has a silvery body, a relatively deep profile, and a dark spot behind the gill area. Its flesh is mild and delicate, though flavor and texture vary with size, freshness, and handling.
It may be sold whole or as fillets and is generally cooked before eating. The common name is geographically specific and can be confused with other fish called spot; without a market or species context, identification should be checked before treating a record as a precise species entry.
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Fish, spot, cooked, dry heat
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Fish, spot, raw
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Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.
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Fish, spot, raw
Per 100 g of the edible portion in the recorded USDA food form.
Reference values for the displayed USDA form. Varieties, brands and preparation can differ.
Whole-fish records include bones and other parts not represented by fillet measurements. Raw and cooked flesh also differ in water content, so compare the same edible portion and preparation.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Nutrition reference: USDA FoodData Central — Fish, spot, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .