Fishes and Shellfishes Low in Ash (361st - 380th) (per 100 g edible portion)

• Brownstriped mackerel scad (kusaya)
  
  8.2 g
• Adductor muscle (niboshi)
  
  8.2 g
• Pond smelt (tsukudani)
  
  8.3 g
• Japanese sand lance (tsukudani)
  
  8.4 g
• Short-necked clam (tsukudani)
  
  8.7 g
• Abalone (steamed and dried)
  
  8.7 g
• Hard clam (tsukudani)
  
  8.7 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  8.8 g
• Opossum shrimp (tsukudani)
  
  9 g
• Big-eye sardine (maruboshi)
  
  9.5 g
• Shirasuboshi (semi-dried)
  
  9.5 g
• Yellowfin goby (tsukudani)
  
  9.6 g
• Sea urchin (tsubu-uni)
  
  9.6 g
• Shrimp, Processed product (tsukudani)
  
  10 g
• Pacific herring (smoked)
  
  10.9 g
• Japanese sand lance (niboshi)
  
  11.3 g
• Sakura shrimp (dried)
  
  11.6 g
• Blue sprat (seasoned and dried)
  
  12 g
• Japanese anchovy (tazukuri)
  
  12.5 g
• Japanese anchovy (niboshi)
  
  13.3 g