Water Content of Fishes and Shellfishes (Initial J) (1 - 10)

1.6 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
6.8 g

(per 18 g edible portion)
Japanese anchovy (raw)
1.5 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)
79.4 g

(per 110 g edible portion)
Japanese common squid (baked)
94.5 g

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

(per 190 g edible portion)
Japanese common squid (raw)
96 g

(per 190 g edible portion)
Japanese eel (kabayaki)
8.3 g

(per 10 g edible portion)
Japanese icefish (raw)
57 g

(per 152 g edible portion)
Japanese pilchard (baked)
75 g

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

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