Fishes and Shellfishes Low in Phosphorus (341st - 360th) (per 100 g edible portion)

• Squid, Processed product (saki-ika)
  
  430 mg
• Japanese sculpin (boiled)
  
  440 mg
• Shrimp, Processed product (tsukudani)
  
  440 mg
• Caviar (salted product)
  
  450 mg
• Atlantic capelin (semi-dried, baked)
  
  450 mg
• Ayu sweetfish (wild, baked)
  
  460 mg
• Ayu sweetfish (wild, viscera, baked)
  
  470 mg
• Shirasuboshi (mild dried)
  
  470 mg
• Walleye pollack (tarako, baked)
  
  470 mg
• Alfonsino (raw)
  
  490 mg
• Chum salmon (sujiko)
  
  490 mg
• Pacific herring (ovary, dried)
  
  500 mg
• Japanese sand lance (raw)
  
  530 mg
• Chum salmon (ikura)
  
  530 mg
• Striped mullet (karasumi)
  
  530 mg
• Shishamo smelt (semi-dried, baked)
  
  540 mg
• Japanese pilchard (maruboshi)
  
  570 mg
• Skipjack, Processed product (namari-bushi)
  
  570 mg
• Adductor muscle (niboshi)
  
  610 mg
• Willow shiner (raw)
  
  640 mg