The amount of Fishes and Shellfishes that contain 55 g of Protein
(61 - 70)
50.6 g
(per 220 g edible portion)
Mackerel (boiled)
×
1.1
43.7 g
(per 190 g edible portion)
Japanese eel (kabayaki)
×
1.3
28 g
(per 152 g edible portion)
Japanese pilchard (boiled)
×
2
20.7 g
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
×
2.7
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)
×
2
8.1 g
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
×
6.8
14.6 g
(per 65 g edible portion)
Sockeye salmon (raw)
×
3.8
23.3 g
(per 230 g edible portion)
Bar-tailed flathead (raw)
×
2.4
17.8 g
(per 80 g edible portion)
Conger pike (raw)
×
3.1
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