Fishes and Shellfishes Low in Ash (221st - 240th) (per 100 g edible portion)

• Sandfish (namaboshi)
  
  1.9 g
• Surf clam (raw)
  
  1.9 g
• Blue crab (raw)
  
  1.9 g
• Japanese common squid (baked)
  
  1.9 g
• Pink salmon (baked)
  
  2 g
• Chum salmon (canned in brine)
  
  2 g
• Atlantic salmon (cultured, baked)
  
  2 g
• Sockeye salmon (baked)
  
  2 g
• Chinook salmon (baked)
  
  2 g
• Pond smelt (raw)
  
  2 g
• Abalone (canned in brine)
  
  2 g
• Japanese scallop (cultured, raw)
  
  2 g
• Adductor muscle (canned in brine)
  
  2 g
• Tiger prawn (cultured, boiled)
  
  2 g
• Snow crab (canned in brine)
  
  2 g
• King crab (canned in brine)
  
  2 g
• Fish paste product (hanpen)
  
  2 g
• Masu salmon (baked)
  
  2.1 g
• Keen's gaper (siphon, raw)
  
  2.1 g
• Japanese spiny lobster (raw)
  
  2.1 g