Ash Content of Fishes and Shellfishes (41 - 50)

1.2 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.9 g

(per 25 g edible portion)
Mezashi (baked)
3.7 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
4.8 g

(per 120 g edible portion)
Chum salmon (aramaki raw)
0.2 g

(per 6 g edible portion)
Loach (boiled)
0.2 g

(per 6 g edible portion)
Loach (raw)
0.5 g

(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
1.3 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.1 g

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.7 g

(per 20 g edible portion)
Antarctic krill (boiled)

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