The amount of Fishes and Shellfishes that contain 40 g of Protein (61 - 70)

• 

  50.6 g

  (per 220 g edible portion)

  Mackerel (boiled)
  × 0.8
• 

  43.7 g

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 0.9
• 

  28 g

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 1.4
• 

  20.7 g

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 1.9
• 

  240 g

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.2
• 

  27.4 g

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 1.5
• 

  8.1 g

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 4.9
• 

  14.6 g

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 2.7
• 

  23.3 g

  (per 230 g edible portion)

  Bar-tailed flathead (raw)
  × 1.7
• 

  17.8 g

  (per 80 g edible portion)

  Conger pike (raw)
  × 2.2