Fishes and Shellfishes High in Protein (per 100 g edible portion)

• Dried shark fin
  
  83.9 g
• Skipjack, Processed product (katsuo-bushi)
  
  77.1 g
• Skipjack, Processed product (kezuri-bushi)
  
  75.7 g
• Tatamiiwashi
  
  75.1 g
• Mackerel (saba-bushi)
  
  73.9 g
• Pacific cod (dried split)
  
  73.2 g
• Squid, Processed product (surume)
  
  69.2 g
• Japanese anchovy (tazukuri)
  
  66.6 g
• Adductor muscle (niboshi)
  
  65.7 g
• Pacific herring (ovary, dried)
  
  65.2 g
• Sakura shrimp (dried)
  
  64.9 g
• Japanese anchovy (niboshi)
  
  64.5 g
• Sakura shrimp (niboshi)
  
  59.1 g
• Black scraper (ajitsuke-hirakiboshi)
  
  58.9 g
• Lamprey (dried)
  
  50.3 g
• Brownstriped mackerel scad (kusaya)
  
  49.9 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  48.6 g
• Blue sprat (seasoned and dried)
  
  47.9 g
• Squid, Processed product (saki-ika)
  
  45.5 g
• Big-eye sardine (maruboshi)
  
  45 g