Protein Content of Fishes and Shellfishes (41 - 50)

2.6 g

(per 10 g edible portion)
Japanese sand lance (ameni)
1.3 g

(per 5 g edible portion)
Pacific cod (denbu)
12.6 g

(per 50 g edible portion)
Pacific cod (baked)
20.2 g

(per 80 g edible portion)
Coho salmon (cultured, baked)
292.5 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
22.7 g

(per 130 g edible portion)
Pacific saury (baked)
15.8 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
51 g

(per 210 g edible portion)
Yellowfin tuna (raw)
3.3 g

(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
26.5 g

(per 110 g edible portion)
Japanese common squid (baked)

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