Fishes and Shellfishes Low in Carbohydrate (181st - 200th) (per 100 g edible portion)

• Devil stinger (raw)
  
  0.2 g
• Japanese sculpin (raw)
  
  0.2 g
• Japanese sculpin (boiled)
  
  0.2 g
• Skipjack (caught in autumn, raw)
  
  0.2 g
• Carp (cultured, raw)
  
  0.2 g
• Carp (cultured, boiled)
  
  0.2 g
• Bar-tailed flathead (raw)
  
  0.2 g
• Chum salmon (ikura)
  
  0.2 g
• Mackerel, Processed product (hirakiboshi)
  
  0.2 g
• Mackerel (canned products, in brine)
  
  0.2 g
• Shishamo smelt (semi-dried, raw)
  
  0.2 g
• Shishamo smelt (semi-dried, baked)
  
  0.2 g
• Yellow sea bream (raw)
  
  0.2 g
• Pacific cod (baked)
  
  0.2 g
• Pacific cod (milt)
  
  0.2 g
• Tilapia (raw)
  
  0.2 g
• Pacific herring (migaki-nishin)
  
  0.2 g
• Pacific herring (hirakiboshi)
  
  0.2 g
• Pacific herring (ovary, raw)
  
  0.2 g
• Ocellate puffer (cultured, raw)
  
  0.2 g