Fishes and Shellfishes High in Salt equivalents (121st - 140th) (per 100 g edible portion)

• Oyster (cultured, raw)
  
  1.3 g
• Sandfish (namaboshi)
  
  1.3 g
• Pacific saury (hirakiboshi)
  
  1.3 g
• Mackerel (canned productswith seasoning)
  
  1.3 g
• Japanese eel (kabayaki)
  
  1.3 g
• Japanese common squid (baked)
  
  1.2 g
• Hard clam (boiled)
  
  1.2 g
• Pacific herring (ovary, salted, desalted)
  
  1.2 g
• Shishamo smelt (semi-dried, raw)
  
  1.2 g
• Skipjack, Processed product (kezuri-bushi)
  
  1.2 g
• Antarctic krill (raw)
  
  1.1 g
• Oyster (cultured, boiled)
  
  1.1 g
• Japanese scallop (cultured, raw)
  
  1.1 g
• Mackerel (canned products, miso-ni)
  
  1.1 g
• Dried flounder
  
  1.1 g
• Adductor muscle (canned in brine)
  
  1 g
• Whelk (raw)
  
  1 g
• Short-necked clam, Canned product (in brine)
  
  1 g
• Fish paste product (datemaki)
  
  0.9 g
• King crab (raw)
  
  0.9 g