Snapper vs Sea Bass
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Snapper (Frozen, Raw) vs Sea Bass (Chilean, Frozen, Raw): nutrition per 100 g
| Per 100 g | Snapper (Frozen, Raw) | Sea Bass (Chilean, Frozen, Raw) |
|---|---|---|
| Calories | 90 kcal | 209 kcal |
| Protein | 20.7 g | 14.9 g |
| Carbohydrate | 0.4 g | 0.1 g |
| Fat | 0.6 g | 16.6 g |
| Fibre | 0 g | 0 g |
| Allergens | Fish | Fish |
Vitamins and minerals per 100 g
| Nutrient | Snapper (Frozen, Raw) | Sea Bass (Chilean, Frozen, Raw) |
|---|---|---|
| Calcium, Ca | 13.91 mg | 6.82 mg |
| Copper, Cu | 0.02 mg | 0 mg |
| Iron, Fe | 0.2 mg | 0 mg |
| Magnesium, Mg | 27.46 mg | 16.64 mg |
| Phosphorus, P | 199 mg | 151.7 mg |
| Potassium, K | 348.8 mg | 236.4 mg |
| Selenium, Se | 71.43 ug | 69.37 ug |
| Sodium, Na | 93.06 mg | 109.4 mg |
| Vitamin B-12 | 1.57 ug | 0.59 ug |
| Zinc, Zn | 0.36 mg | 0.29 mg |
Snapper (Frozen, Raw) is higher in protein, and the leaner, lower-calorie choice. Sea Bass (Chilean, Frozen, Raw) is higher in fat. That makes Snapper (Frozen, Raw) more relevant when you want protein for fullness or recovery, and Sea Bass (Chilean, Frozen, Raw) when you want a richer, higher-fat option.
Full nutrition facts: Snapper (Frozen, Raw) · Sea Bass (Chilean, Frozen, Raw)
Bottom line
Per 100 g, snapper provides 90 kcal, 20.7 g protein, 0.4 g carbohydrate and 0.6 g fat; Chilean sea bass provides 209 kcal, 14.9 g protein, 0.1 g carbohydrate and 16.6 g fat. That is a difference of 119 kcal per 100 g, before anything is added in the pan.
The name matters here. Our figures are for Chilean sea bass (Patagonian toothfish), which is one of the fattiest white fish sold — that is where the 16.6 g of fat and the high calories come from. Black sea bass and European sea bass (branzino), sold under the same short name, are much leaner: roughly 100 kcal and 18 g protein per 100 g. If the counter just says “sea bass”, ask which one you are buying.
Snapper is the leaner of the two, with firm flesh that holds its shape on the grill or whole in the oven. Chilean sea bass has enough fat to stay moist under a broiler and is hard to overcook, but it is a richer fish on the plate and a more expensive one on the bill.
In short: for protein per calorie, snapper. For a rich, forgiving fillet, Chilean sea bass — just do not read its numbers as typical for “sea bass”.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.