Salt equivalents Content of Fishes and Shellfishes (91 - 100)

0.2 g

(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
0.2 g

(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
-

(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.2 g

(per 20 g edible portion)
Antarctic krill (raw)
0.2 g

(per 20 g edible portion)
Oyster (cultured, boiled)
2.1 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
1.3 g

(per 200 g edible portion)
Dried flounder
0.4 g

(per 38 g edible portion)
Adductor muscle (canned in brine)
1 g

(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.4 g

(per 40 g edible portion)
Fish paste product (datemaki)

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