Water Content of Fishes and Shellfishes (61 - 70)

56.1 g

(per 73 g edible portion)
Scallop (boiled)
69.1 g

(per 150 g edible portion)
Bastard halibut (wild, raw)
49.9 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
15.3 g

(per 20 g edible portion)
Fish paste product (kobumaki-kamaboko)
29 g

(per 38 g edible portion)
Adductor muscle (canned in brine)
541 g

(per 710 g edible portion)
Common octopus (boiled)
136.8 g

(per 360 g edible portion)
Fat greenling (raw)
64.6 g

(per 155 g edible portion)
Three-line grunt (raw)
90.8 g

(per 120 g edible portion)
Fish paste product (hanpen)
35.6 g

(per 47 g edible portion)
Adductor muscle (raw)

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