Water Content of Fishes and Shellfishes (111 - 120)

673 g

(per 960 g edible portion)
Pink salmon (raw)
48.9 g

(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
7 g

(per 10 g edible portion)
Shirasuboshi (mild dried)
125.5 g

(per 180 g edible portion)
Pink salmon (canned in brine)
24.9 g

(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
61.7 g

(per 90 g edible portion)
Spanish mackerel (raw)
61.7 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
27.4 g

(per 40 g edible portion)
Common Japanese conger (steamed)
40.9 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
6.8 g

(per 18 g edible portion)
Japanese anchovy (raw)

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