Fishes and Shellfishes Low in Water (41st - 60th) (per 100 g edible portion)

• Japanese sand lance (niboshi)
  
  38 g
• Short-necked clam (tsukudani)
  
  38 g
• Walleye pollack (sukimidara)
  
  38.2 g
• Brownstriped mackerel scad (kusaya)
  
  38.6 g
• Firefly squid (tsukudani)
  
  39.8 g
• Big-eye sardine (maruboshi)
  
  40.1 g
• Hard clam (tsukudani)
  
  40.1 g
• Skipjack, Processed product (kakuni)
  
  41.4 g
• Squid, Processed product (seasoned and smoked)
  
  43.5 g
• Pacific herring (smoked)
  
  43.9 g
• Anglerfish (liver, raw)
  
  45.1 g
• Chum salmon (sujiko)
  
  45.7 g
• Shirasuboshi (semi-dried)
  
  46 g
• Japanese pilchard, Canned product (in oil)
  
  46.2 g
• Atlantic mackerel (baked)
  
  47 g
• Chum salmon (ikura)
  
  48.4 g
• Mackerel, Processed product (hirakiboshi)
  
  50.1 g
• Southern bluefin tuna (fatty meat, raw)
  
  50.3 g
• Japanese eel (kabayaki)
  
  50.5 g
• Mackerel, Processed product (shimesaba)
  
  50.6 g