The amount of Fishes and Shellfishes that contain 19 g of Protein (41 - 50)

• 

  2.6 g

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 7.3
• 

  1.3 g

  (per 5 g edible portion)

  Pacific cod (denbu)
  × 14.6
• 

  12.6 g

  (per 50 g edible portion)

  Pacific cod (baked)
  × 1.5
• 

  20.2 g

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 0.9
• 

  292.5 g

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.06
• 

  22.7 g

  (per 130 g edible portion)

  Pacific saury (baked)
  × 0.8
• 

  15.8 g

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 1.2
• 

  51 g

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 0.4
• 

  3.3 g

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 5.8
• 

  26.5 g

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 0.7