Water Content of Fishes and Shellfishes (71 - 80)

7.6 g

(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
94.5 g

(per 125 g edible portion)
Japanese common squid (boiled)
3.8 g

(per 5 g edible portion)
Sakura shrimp (boiled)
5.3 g

(per 47 g edible portion)
Turban shell (baked)
265.4 g

(per 540 g edible portion)
Brown sole (boiled)
45.2 g

(per 60 g edible portion)
Fish paste product (tsumire)
78 g

(per 230 g edible portion)
Bar-tailed flathead (raw)
235.6 g

(per 700 g edible portion)
Japanese seaperch (raw)
89.5 g

(per 200 g edible portion)
Dried flounder
74.4 g

(per 100 g edible portion)
Fish paste product (mushi-kamaboko)

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