Water Content of Fishes and Shellfishes (151 - 160)

596.2 g

(per 960 g edible portion)
Pink salmon (baked)
58.7 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
75 g

(per 152 g edible portion)
Japanese pilchard (boiled)
49.3 g

(per 80 g edible portion)
Hairtail (raw)
80 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
115.9 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
437.8 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
21.2 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)
38.6 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
50.1 g

(per 120 g edible portion)
Pacific saury (hirakiboshi)

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