The amount of Fishes and Shellfishes that contain 4 g of Salt equivalents (81 - 90)

• 

  0.4 g

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 10
• 

  2.2 g

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 1.8
• 

  1.4 g

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 2.9
• 

  0.3 g

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 13.3
• 

  0.3 g

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 13.3
• 

  1.1 g

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 3.6
• 

  2.5 g

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 1.6
• 

  2.5 g

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 1.6
• 

  1.3 g

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 3.1
• 

  0.1 g

  (per 48 g edible portion)

  Hard clam (boiled)
  × 40