Ammonia Content of Fishes and Shellfishes
(Initial J)
28 mg
(per 18 g edible portion)
Japanese anchovy (raw)
213 mg
(per 152 g edible portion)
Japanese pilchard (raw)
31 mg
(per 10 g edible portion)
Japanese sand lance (raw)
173 mg
(per 108 g edible portion)
Japanese whiting (raw)
