Protein (the sum of amino acid residues) Content of Fishes and Shellfishes (11 - 20)

10.5 g

(per 90 g edible portion)
Big-eye sardine (raw)
15.8 g

(per 90 g edible portion)
Spanish mackerel (raw)
45.2 g

(per 430 g edible portion)
Flying fish (raw)
75.6 g

(per 720 g edible portion)
Mackerel (raw)
47 g

(per 540 g edible portion)
Brown sole (raw)
10.2 g

(per 130 g edible portion)
Horse mackerel (raw)
112.7 g

(per 1310 g edible portion)
Red sea bream (wild, raw)
118.8 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
12.5 g

(per 152 g edible portion)
Japanese pilchard (raw)
8.7 g

(per 108 g edible portion)
Japanese whiting (raw)

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