Fishes and Shellfishes Low in Water (21st - 40th) (per 100 g edible portion)

• Sakura shrimp (niboshi)
  
  23.2 g
• Japanese sculpin (tsukudani)
  
  23.8 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  24.2 g
• Pacific saury (mirinboshi)
  
  25.1 g
• Striped mullet (karasumi)
  
  25.9 g
• Squid, Processed product (saki-ika)
  
  26.4 g
• Squid, Processed product (ika-arare)
  
  26.7 g
• Japanese sand lance (tsukudani)
  
  26.9 g
• Pacific cod (denbu)
  
  26.9 g
• Abalone (steamed and dried)
  
  27.9 g
• Japanese sand lance (ameni)
  
  28.1 g
• Crucian carp (kanroni)
  
  28.7 g
• Yellowfin goby (kanroni)
  
  29.5 g
• Ayu sweetfish (cultured, viscera, baked)
  
  31.5 g
• Shrimp, Processed product (tsukudani)
  
  31.8 g
• Blue sprat (seasoned and dried)
  
  32.2 g
• Mirinboshi (japanese pilchard)
  
  33.5 g
• Opossum shrimp (tsukudani)
  
  35 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  36.1 g
• Ayu sweetfish (cultured, viscera, raw)
  
  36.6 g