Fishes and Shellfishes High in Protein (the sum of amino acid residues) (41st - 60th) (per 100 g edible portion)

• Atka mackerel (raw)
  
  15 g
• Croaker (raw)
  
  14.9 g
• Japanese anchovy (raw)
  
  14.9 g
• Black scraper (raw)
  
  14.7 g
• Ayu sweetfish (wild, raw)
  
  14.6 g
• Pacific herring (raw)
  
  14.5 g
• Pacific saury (raw)
  
  14.5 g
• Carp (cultured, raw)
  
  14.5 g
• Walleye pollack (raw)
  
  14.4 g
• Ayu sweetfish (cultured, raw)
  
  14.3 g
• Alfonsino (raw)
  
  14.2 g
• Matsubara's red rockfish (raw)
  
  14.2 g
• Hake (raw)
  
  14.1 g
• Japanese bluefish (raw)
  
  14.1 g
• Hairtail (raw)
  
  14.1 g
• Japanese eel (cultured, raw)
  
  14 g
• Common Japanese conger (raw)
  
  14 g
• Pacific cod (raw)
  
  13.9 g
• Turban shell (raw)
  
  13.8 g
• Japanese sand lance (raw)
  
  13.7 g