Protein Content of Fishes and Shellfishes (21 - 30)

9.8 g

(per 30 g edible portion)
Chum salmon (ikura)
7.8 g

(per 25 g edible portion)
Skipjack, Processed product (kakuni)
27.5 g

(per 90 g edible portion)
Chum salmon (sujiko)
62.6 g

(per 210 g edible portion)
Skipjack, Processed product (namari)
2.9 g

(per 10 g edible portion)
Japanese sand lance (tsukudani)
30.8 g

(per 105 g edible portion)
Chum salmon (aramaki baked)
2.3 g

(per 8 g edible portion)
Pond smelt (tsukudani)
15.7 g

(per 55 g edible portion)
Sockeye salmon (baked)
22.6 g

(per 80 g edible portion)
Walleye pollack (tarako, baked)
269.8 g

(per 960 g edible portion)
Pink salmon (baked)

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