Fishes and Shellfishes Low in Ash (241st - 260th) (per 100 g edible portion)

• Sea urchin (raw gonads)
  
  2.1 g
• Ayu sweetfish (cultured, baked)
  
  2.2 g
• Skipjack, Processed product (namari)
  
  2.2 g
• Mackerel, Processed product (shimesaba)
  
  2.2 g
• Mackerel (canned products, in brine)
  
  2.2 g
• Mackerel (canned products, miso-ni)
  
  2.2 g
• Jackknife clam (raw)
  
  2.2 g
• Mussel (raw)
  
  2.2 g
• Oyster (cultured, boiled)
  
  2.2 g
• Squid, Processed product (canned with seasoning)
  
  2.2 g
• Japanese pilchard, Canned product (in brine)
  
  2.3 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.3 g
• Pink salmon (canned in brine)
  
  2.3 g
• Bloody clam (raw)
  
  2.3 g
• Oyster (cultured, raw)
  
  2.3 g
• Topshell (canned with seasoning)
  
  2.3 g
• Hard clam (boiled)
  
  2.3 g
• Common shield-clam (raw)
  
  2.3 g
• Japanese eel (kabayaki)
  
  2.4 g
• Skipjack, Canned product (flaked meat with seasoning)
  
  2.4 g