The amount of Fishes and Shellfishes that contain 55 g of Protein (181 - 190)

• 

  5.6 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 9.8
• 

  4.6 g

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 12
• 

  3 g

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 18.3
• 

  31.7 g

  (per 470 g edible portion)

  Snow crab (boiled)
  × 1.7
• 

  2.7 g

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 20.4
• 

  1.8 g

  (per 48 g edible portion)

  Hard clam (boiled)
  × 30.6
• 

  17.8 g

  (per 120 g edible portion)

  Abalone (shiokara)
  × 3.1
• 

  5.8 g

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 9.5
• 

  7.3 g

  (per 50 g edible portion)

  Ocellated octopus (raw)
  × 7.5
• 

  7.3 g

  (per 145 g edible portion)

  Blue crab (raw)
  × 7.5