The amount of Fishes and Shellfishes that contain 0.3 g of Salt equivalents (181 - 190)

• 

  0.2 g

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 1.5
• 

  0.2 g

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, raw)
  × 1.5
• 

  0.2 g

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 1.5
• 

  0.2 g

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 1.5
• 

  2.1 g

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 0.1
• 

  1.3 g

  (per 200 g edible portion)

  Dried flounder
  × 0.2
• 

  0.4 g

  (per 38 g edible portion)

  Adductor muscle (canned in brine)
  × 0.7
• 

  1 g

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 0.3
• 

  0.4 g

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 0.7
• 

  4.7 g

  (per 1750 g edible portion)

  King crab (raw)
  × 0.06