Water Content of Fishes and Shellfishes (41 - 50)

15.7 g

(per 20 g edible portion)
Oyster (cultured, boiled)
9.4 g

(per 48 g edible portion)
Hard clam (boiled)
15.7 g

(per 20 g edible portion)
Antarctic krill (raw)
2.7 g

(per 10 g edible portion)
Northern shrimp (raw)
3.6 g

(per 7 g edible portion)
Blue sprat (raw)
3.1 g

(per 4 g edible portion)
Firefly squid (boiled)
5.5 g

(per 47 g edible portion)
Turban shell (raw)
42.9 g

(per 100 g edible portion)
Sole (raw)
4.7 g

(per 6 g edible portion)
Loach (boiled)
14 g

(per 30 g edible portion)
Halfbeak (raw)

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