Fishes and Shellfishes High in Ash (121st - 140th) (per 100 g edible portion)

• Ayu sweetfish (wild, baked)
  
  2.5 g
• Horse mackerel (hirakiboshi, raw)
  
  2.5 g
• Fish paste product (satsuma-age)
  
  2.4 g
• Fish paste product (yaki-chikuwa)
  
  2.4 g
• Sea cucumber (raw)
  
  2.4 g
• Squid, Processed product (ika-arare)
  
  2.4 g
• Short-necked clam, Canned product (in brine)
  
  2.4 g
• Mackerel (canned productswith seasoning)
  
  2.4 g
• Skipjack, Canned product (flaked meat with seasoning)
  
  2.4 g
• Japanese eel (kabayaki)
  
  2.4 g
• Common shield-clam (raw)
  
  2.3 g
• Hard clam (boiled)
  
  2.3 g
• Topshell (canned with seasoning)
  
  2.3 g
• Oyster (cultured, raw)
  
  2.3 g
• Bloody clam (raw)
  
  2.3 g
• Pink salmon (canned in brine)
  
  2.3 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.3 g
• Japanese pilchard, Canned product (in brine)
  
  2.3 g
• Squid, Processed product (canned with seasoning)
  
  2.2 g
• Oyster (cultured, boiled)
  
  2.2 g