Fishes and Shellfishes Low in Salt equivalents (241st - 260th) (per 100 g edible portion)

• Pink salmon (canned in brine)
  
  0.9 g
• Mackerel (saba-bushi)
  
  0.9 g
• Mackerel (canned products, in brine)
  
  0.9 g
• Pacific herring (hirakiboshi)
  
  0.9 g
• Tuna, Canned product (flaked light meat in oil)
  
  0.9 g
• Tuna, Canned product (flaked white meat in oil)
  
  0.9 g
• Japanese spiny lobster (raw)
  
  0.9 g
• Blue crab (raw)
  
  0.9 g
• King crab (raw)
  
  0.9 g
• Fish paste product (datemaki)
  
  0.9 g
• Short-necked clam, Canned product (in brine)
  
  1 g
• Whelk (raw)
  
  1 g
• Adductor muscle (canned in brine)
  
  1 g
• Dried flounder
  
  1.1 g
• Mackerel (canned products, miso-ni)
  
  1.1 g
• Japanese scallop (cultured, raw)
  
  1.1 g
• Oyster (cultured, boiled)
  
  1.1 g
• Antarctic krill (raw)
  
  1.1 g
• Skipjack, Processed product (kezuri-bushi)
  
  1.2 g
• Shishamo smelt (semi-dried, raw)
  
  1.2 g