The amount of Fishes and Shellfishes that contain 40 g of Protein (181 - 190)

• 

  5.6 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 7.1
• 

  4.6 g

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 8.7
• 

  3 g

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 13.3
• 

  31.7 g

  (per 470 g edible portion)

  Snow crab (boiled)
  × 1.3
• 

  2.7 g

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 14.8
• 

  1.8 g

  (per 48 g edible portion)

  Hard clam (boiled)
  × 22.2
• 

  17.8 g

  (per 120 g edible portion)

  Abalone (shiokara)
  × 2.2
• 

  5.8 g

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 6.9
• 

  7.3 g

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 5.5
• 

  7.3 g

  (per 145 g edible portion)

  Blue crab (raw)
  × 5.5