Salt equivalents Content of Fishes and Shellfishes (81 - 90)

0.4 g

(per 32 g edible portion)
Abalone (canned in brine)
2.2 g

(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
1.4 g

(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0.3 g

(per 20 g edible portion)
Oyster (cultured, raw)
0.3 g

(per 45 g edible portion)
Sandfish (namaboshi)
1.1 g

(per 120 g edible portion)
Pacific saury (hirakiboshi)
2.5 g

(per 190 g edible portion)
Mackerel (canned productswith seasoning)
2.5 g

(per 190 g edible portion)
Japanese eel (kabayaki)
1.3 g

(per 110 g edible portion)
Japanese common squid (baked)
0.1 g

(per 48 g edible portion)
Hard clam (boiled)

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