Fishes and Shellfishes Low in Protein (241st - 260th) (per 100 g edible portion)

• Mackerel (raw)
  
  20.7 g
• Rainbow trout (cultured in sea, raw)
  
  20.8 g
• Short-necked clam (tsukudani)
  
  20.8 g
• Pink salmon (salted)
  
  20.9 g
• Masu salmon (raw)
  
  20.9 g
• Mackerel (canned products, in brine)
  
  20.9 g
• Pacific herring (migaki-nishin)
  
  20.9 g
• Japanese spiny lobster (raw)
  
  20.9 g
• Amberjack (raw)
  
  21 g
• Shishamo smelt (semi-dried, raw)
  
  21 g
• Walleye pollack (karashi-mentaiko)
  
  21 g
• Flying fish (raw)
  
  21 g
• Yellowfin goby (kanroni)
  
  21.1 g
• Chum salmon (canned in brine)
  
  21.2 g
• Bastard halibut (cultured, raw)
  
  21.2 g
• Japanese common squid (boiled)
  
  21.2 g
• Big-eye sardine (raw)
  
  21.3 g
• Dolphinfish (raw)
  
  21.3 g
• Turban shell (baked)
  
  21.3 g
• Brown sole (boiled)
  
  21.4 g