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

• Japanese anchovy (tazukuri)
  
  0.3 g
• Japanese pilchard, Canned product (in oil)
  
  0.3 g
• Japanese eel (cultured, raw)
  
  0.3 g
• Frigate mackerel (raw)
  
  0.3 g
• Coho salmon (cultured, raw)
  
  0.3 g
• Mackerel (raw)
  
  0.3 g
• Black sea bream (raw)
  
  0.3 g
• Yellowtail (mature, raw)
  
  0.3 g
• Yellowtail (mature, baked)
  
  0.3 g
• Yellowtail (young, cultured, raw)
  
  0.3 g
• Striped mullet (karasumi)
  
  0.3 g
• Masu trout (cultured, raw)
  
  0.3 g
• Keen's gaper (siphon, raw)
  
  0.3 g
• Giant tiger shrimp (cultured, raw)
  
  0.3 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.3 g
• Blue crab (raw)
  
  0.3 g
• King crab (boiled)
  
  0.3 g
• Japanese common squid (boiled)
  
  0.3 g
• Japanese common squid (baked)
  
  0.3 g
• Brownstriped mackerel scad (raw)
  
  0.4 g