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

• Pacific herring (ovary, salted, desalted)
  
  1.2 g
• Hard clam (boiled)
  
  1.2 g
• Japanese common squid (baked)
  
  1.2 g
• Japanese eel (kabayaki)
  
  1.3 g
• Mackerel (canned productswith seasoning)
  
  1.3 g
• Pacific saury (hirakiboshi)
  
  1.3 g
• Sandfish (namaboshi)
  
  1.3 g
• Oyster (cultured, raw)
  
  1.3 g
• Common shield-clam (raw)
  
  1.3 g
• Japanese pilchard, Canned product (with seasoning)
  
  1.4 g
• Pacific saury (canned product, with seasoning)
  
  1.4 g
• Abalone (canned in brine)
  
  1.4 g
• Mussel (raw)
  
  1.4 g
• Fish paste product (tsumire)
  
  1.4 g
• Japanese pilchard, Canned product (kabayaki)
  
  1.5 g
• Pacific saury (canned product, kabayaki)
  
  1.5 g
• Atlantic capelin (semi-dried, raw)
  
  1.5 g
• Jackknife clam (raw)
  
  1.5 g
• King crab (canned in brine)
  
  1.5 g
• Fish paste product (hanpen)
  
  1.5 g