The amount of Fishes and Shellfishes that contain 40 g of Protein (21 - 30)

• 

  9.8 g

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 4.1
• 

  7.8 g

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 5.1
• 

  27.5 g

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 1.5
• 

  62.6 g

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 0.6
• 

  2.9 g

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 13.8
• 

  30.8 g

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 1.3
• 

  2.3 g

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 17.4
• 

  15.7 g

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 2.5
• 

  22.6 g

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 1.8
• 

  269.8 g

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.1