Ash Content of Fishes and Shellfishes (11 - 20)

8.7 g

(per 100 g edible portion)
Hard clam (tsukudani)
10.4 g

(per 120 g edible portion)
Abalone (steamed and dried)
0.9 g

(per 10 g edible portion)
Short-necked clam (tsukudani)
0.8 g

(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.7 g

(per 8 g edible portion)
Pond smelt (tsukudani)
2.1 g

(per 25 g edible portion)
Adductor muscle (niboshi)
1.4 g

(per 17 g edible portion)
Sea urchin (neri-uni)
7.1 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
1.2 g

(per 15 g edible portion)
Squid, Processed product (saki-ika)
2.3 g

(per 30 g edible portion)
Squid, Processed product (shiokara)

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