The amount of Fishes and Shellfishes that contain 19 g of Protein (1 - 10)

• 

  2.3 g

  (per 3 g edible portion)

  Skipjack, Processed product (kezuri-bushi)
  × 8.3
• 

  56.4 g

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 0.3
• 

  31.1 g

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 0.6
• 

  6.7 g

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 2.8
• 

  16.4 g

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 1.2
• 

  3.2 g

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 5.9
• 

  6.5 g

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 2.9
• 

  3 g

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 6.3
• 

  198.3 g

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 0.1
• 

  4.9 g

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 3.9