Fishes and Shellfishes Low in Potassium (121st - 140th) (per 100 g edible portion)

• Japanese scallop (cultured, raw)
  
  260 mg
• Pen shell (adductor muscle, raw)
  
  260 mg
• Surf clam (raw)
  
  260 mg
• Shiba shrimp (raw)
  
  260 mg
• Japanese common squid (boiled)
  
  260 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  270 mg
• Japanese pilchard, Canned product (kabayaki)
  
  270 mg
• With ovary (boiled)
  
  270 mg
• Mackerel (boiled)
  
  270 mg
• Short-necked clam (tsukudani)
  
  270 mg
• Japanese common squid (raw)
  
  270 mg
• Common Japanese conger (steamed)
  
  280 mg
• Butterfish (raw)
  
  280 mg
• Japanese pilchard, Canned product (in oil)
  
  280 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  280 mg
• Dried flounder
  
  280 mg
• Big-eye flathead (raw)
  
  280 mg
• Atlantic mackerel (boiled)
  
  280 mg
• Pacific herring (smoked)
  
  280 mg
• Southern bluefin tuna (fatty meat, raw)
  
  280 mg