The amount of Fishes and Shellfishes that contain 4 g of Salt equivalents (61 - 70)

• 

  7.2 g

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 0.6
• 

  0.9 g

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 4.4
• 

  0.2 g

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 20
• 

  0.3 g

  (per 20 g edible portion)

  Sea cucumber (raw)
  × 13.3
• 

  0.9 g

  (per 55 g edible portion)

  Snow crab (canned in brine)
  × 4.4
• 

  2.6 g

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 1.5
• 

  3.2 g

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 1.3
• 

  2.5 g

  (per 145 g edible portion)

  Skipjack, Canned product (flaked meat with seasoning)
  × 1.6
• 

  1 g

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 4
• 

  0.3 g

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 13.3