Fishes and Shellfishes Low in Carbohydrate (281st - 300th) (per 100 g edible portion)

• Apple snail (canned in brine)
  
  0.8 g
• Turban shell (raw)
  
  0.8 g
• Opossum shrimp (shiokara)
  
  0.8 g
• Sea squirt (raw)
  
  0.8 g
• Japanese pilchard (boiled)
  
  0.9 g
• Japanese pilchard (baked)
  
  0.9 g
• Chum salmon (sujiko)
  
  0.9 g
• Turban shell (baked)
  
  0.9 g
• Abalone (canned in brine)
  
  1 g
• Japanese pilchard (namaboshi)
  
  1.1 g
• Caviar (salted product)
  
  1.1 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  1.3 g
• Carp (cultured, viscera, raw)
  
  1.3 g
• Abalone (shiokara)
  
  1.4 g
• Japanese sand lance (niboshi)
  
  1.5 g
• Japanese scallop (cultured, raw)
  
  1.5 g
• Pen shell (adductor muscle, raw)
  
  1.5 g
• Scallop (raw)
  
  1.5 g
• Adductor muscle (canned in brine)
  
  1.5 g
• Mackerel, Processed product (shimesaba)
  
  1.7 g