The amount of Fishes and Shellfishes that contain 4 g of Salt equivalents (141 - 150)

• 

  0.2 g

  (per 90 g edible portion)

  Barracuda (baked)
  × 20
• 

  0.4 g

  (per 152 g edible portion)

  Japanese pilchard (baked)
  × 10
• 

  0.3 g

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 13.3
• 

  0.4 g

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 10
• 

  0.2 g

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 20
• 

  0.2 g

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 20
• 

  0.7 g

  (per 360 g edible portion)

  Fat greenling (raw)
  × 5.7
• 

  0.1 g

  (per 20 g edible portion)

  Jellyfish (salted, desalted)
  × 40
• 

  0.1 g

  (per 47 g edible portion)

  Adductor muscle (raw)
  × 40
• 

  0.1 g

  (per 25 g edible portion)

  Pacific cod (milt)
  × 40