Ash Content of Fishes and Shellfishes (131 - 140)

0.2 g

(per 10 g edible portion)
Japanese icefish (raw)
1.1 g

(per 65 g edible portion)
Spanish mackerel (baked)
1.1 g

(per 130 g edible portion)
Gizzard shad (raw)
0.7 g

(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
2 g

(per 125 g edible portion)
Japanese common squid (boiled)
2.4 g

(per 500 g edible portion)
Snow crab (raw)
0.1 g

(per 10 g edible portion)
Northern shrimp (raw)
0.6 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)
0.8 g

(per 50 g edible portion)
Pacific cod (baked)
3.4 g

(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)

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