Group · Fish
Scorpionfish
The scorpionfish (known in French as rascasse) is a Mediterranean rock fish, bristling with venomous spines and famed as much for its ugliness as for its taste. It is the indispensable ingredient of a true Marseille bouillabaisse.
In terms of nutrition facts, raw: 87.6 kcal per 100 g for 18.9 g of protein and 1.33 g of fat. It provides 465 mg of potassium, 61 mg of calcium, 4.3 µg of vitamin D and 1.8 mg of zinc per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 88 kcal |
| Kilojoules | 371 kJ |
| Protein | 18,9 g |
| Fat | 1,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- DHA0,32 g128 %
- Vitamin D4,3 µg86 %
- Copper0,5 mg50 %
- EPA0,08 g31 %
- Potassium465 mg23 %
- Zinc1,8 mg18 %
- Total omega-30,4 g16 %
- Manganese0,3 mg15 %
See the other 3 nutrients
- Calcium61 mg8 %
- Iodine11 µg7 %
- Magnesium21 mg6 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
465 mg of potassium per 100 g: one of the best scores. Potassium contributes to blood pressure regulation, and intakes in France are generally below recommendations.
Its spines are venomous, even when it is dead. A sting stays painful for several hours. Let the fishmonger gut it and trim the spines, or handle it with a thick cloth.
It makes an unrivalled stock. Its head and skeleton are the base of fish soup: that is why it is irreplaceable in a bouillabaisse, more than for its flesh.
Its flesh is firm and comes apart in large pieces. It stands up to cooking in broth without collapsing, unlike flatfish. Ten minutes in a gently simmering stock is enough.
The yield is low. A big head and plenty of bones: allow 400 g whole weight per person for a decent portion. That explains the price of a bouillabaisse.