Protein Content of Fishes and Shellfishes (61 - 70)

50.6 g

(per 220 g edible portion)
Mackerel (boiled)
43.7 g

(per 190 g edible portion)
Japanese eel (kabayaki)
28 g

(per 152 g edible portion)
Japanese pilchard (boiled)
20.7 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
240 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
27.4 g

(per 120 g edible portion)
Chum salmon (aramaki raw)
8.1 g

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
14.6 g

(per 65 g edible portion)
Sockeye salmon (raw)
23.3 g

(per 230 g edible portion)
Bar-tailed flathead (raw)
17.8 g

(per 80 g edible portion)
Conger pike (raw)

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