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

• Mackerel (raw)
  
  230 mg
• Mackerel (boiled)
  
  230 mg
• Pacific saury (baked)
  
  230 mg
• Crimson sea bream (raw)
  
  230 mg
• Pacific cod (raw)
  
  230 mg
• Crucian carp (boiled)
  
  230 mg
• Japanese bluefish (boiled)
  
  230 mg
• Abalone (canned in brine)
  
  230 mg
• Japanese parrot fish (raw)
  
  240 mg
• Japanese anchovy (raw)
  
  240 mg
• Japanese dace (raw)
  
  240 mg
• Brown sole (baked)
  
  240 mg
• Filefish (raw)
  
  240 mg
• Blue sprat (raw)
  
  240 mg
• Chum salmon (raw)
  
  240 mg
• Rainbow trout (cultured in sea, raw)
  
  240 mg
• Rainbow trout (cultured in freshwater, raw)
  
  240 mg
• Sockeye salmon (smoked)
  
  240 mg
• Red sea bream (cultured, raw)
  
  240 mg
• Japanese surfsmelt (raw)
  
  240 mg