The amount of Fishes and Shellfishes that contain 2400 g of Water (221 - 223)

• 

  4.3 g

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 558
• 

  1.6 g

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 1500
• 

  1.5 g

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 1600