Fish and seafood is inherently low in calories; even the fattiest fish are healthy compared with other protein sources. Lean fish are generally less than 100 calories per four-ounce (raw) portion. The primary cause of calorie buildup in seafood dishes is the added ingredients, and/or the cooking method. Poaching and steaming add no calories, while baking or grilling fish wrapped in foil requires few or no added calories. For traditional dry heat cooking methods, seafood higher in natural oil content require less basting with oil-based sauces than do lean fish. Wine, beer, horseradish, Worcestershire or teriyaki sauce can be substituted for rich sauces, and the many low-cal alternatives to regular salad dressings and other ingredients make it an easy task greatly to reduce the calories involved in cooking delicious seafood dishes.