Fishes and Shellfishes High in Salt equivalents (261st - 280th) (per 100 g edible portion)

• Skipjack, Processed product (katsuo-bushi)
  
  0.3 g
• Skipjack, Processed product (namari)
  
  0.3 g
• Japanese sculpin (raw)
  
  0.3 g
• Scorpion fish (raw)
  
  0.3 g
• Lizardfish (raw)
  
  0.3 g
• Japanese eel (shirayaki)
  
  0.3 g
• Japanese pilchard (boiled)
  
  0.3 g
• Japanese pilchard (raw)
  
  0.3 g
• Anglerfish (liver, raw)
  
  0.3 g
• Anglerfish (raw)
  
  0.3 g
• Ayu sweetfish (cultured, viscera, baked)
  
  0.3 g
• Ayu sweetfish (wild, baked)
  
  0.3 g
• Tile fish (baked)
  
  0.3 g
• Common Japanese conger (steamed)
  
  0.3 g
• Horse mackerel (boiled)
  
  0.3 g
• Horse mackerel (raw)
  
  0.3 g
• Freshwater clam (raw)
  
  0.2 g
• Black rockfish (raw)
  
  0.2 g
• Girella (raw)
  
  0.2 g
• Japanese bluefish (boiled)
  
  0.2 g