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

• Oyster (cultured, raw)
  
  520 mg
• Common shield-clam (raw)
  
  510 mg
• Sandfish (namaboshi)
  
  510 mg
• Japanese eel (kabayaki)
  
  510 mg
• Pacific saury (hirakiboshi)
  
  500 mg
• Hard clam (boiled)
  
  490 mg
• Shishamo smelt (semi-dried, raw)
  
  490 mg
• Pacific herring (ovary, salted, desalted)
  
  480 mg
• Skipjack, Processed product (kezuri-bushi)
  
  480 mg
• Japanese common squid (baked)
  
  470 mg
• Japanese scallop (cultured, raw)
  
  450 mg
• Mackerel (canned products, miso-ni)
  
  430 mg
• Dried flounder
  
  430 mg
• Antarctic krill (raw)
  
  420 mg
• Oyster (cultured, boiled)
  
  420 mg
• Adductor muscle (canned in brine)
  
  390 mg
• Short-necked clam, Canned product (in brine)
  
  390 mg
• Whelk (raw)
  
  380 mg
• Tuna, Canned product (flaked white meat in oil)
  
  370 mg
• Mackerel (saba-bushi)
  
  370 mg