Salt equivalents Content of Fishes and Shellfishes (161 - 170)

0.3 g

(per 150 g edible portion)
Pacific saury (raw)
0.7 g

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

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

(per 108 g edible portion)
Japanese whiting (raw)
1.1 g

(per 540 g edible portion)
Brown sole (baked)
1.1 g

(per 540 g edible portion)
Brown sole (boiled)
0.8 g

(per 540 g edible portion)
Brown sole (raw)
0.3 g

(per 150 g edible portion)
Barracuda (raw)
0.6 g

(per 210 g edible portion)
Skipjack, Processed product (namari)
0.4 g

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

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