FOOD | Quantity | g/1 unit |
Chum salmon, raw | 1 slice, large | 210 |
Coho salmon, raw | 1/3 slice, large | 70 |
Chum salmon, canned in brine | 1.5 cans, small | 130 |
Common Japanese conger eel, raw | 1 slice, small | 120 |
Horse mackerel, raw | 3, large | 210 |
Horse mackerel, salted and semi-dried, split | 1.5, large | 110 |
Ayu sweet fish, cultured, raw | 6, medium | 220 |
Anglerfish (liver) | 1 slice | 25 |
Three-line grunt, raw | 1, small | 120 |
Sardines (Japanese pilchard), raw | 1.5, medium | 60 |
Sardines (Japanese pilchard), salted and semi-dried: Maruboshi | 2, medium | 130 |
Sardines (Japanese pilchard), salted and dried: Mezashi | 2.5, medium | 60 |
Sardines (Japanese pilchard), boiled and semidried whitebait | 6 cups | 410 |
Sardines (Japanese pilchard), boiled and canned with brining | 1/3 can | 60 |
Japanese eel, Kabayaki | 1/2 skewer, large | 60 |
Striped marlin, raw, red meat | 29 slices, large | 4500 |
Striped marlin, raw, fatty meat | 1.5 slices, large | 230 |
Skipjack, raw, caught in spring | 16 slices, large | 1500 |
Barracuda, raw | 1, large | 120 |
Amberjack, raw | 2 slice, medium | 160 |
Brown sole, raw | 5 slices, large | 720 |
Sablefish, raw | 1 slice, large | 160 |
Alfonsino, raw | 1 slice, large | 130 |
Mackerel, raw | 1.5 slices, medium | 110 |
Mackerel, salted and semi-dried: Hirakiboshi | 1/2 slice, medium | 25 |
Mackerel, canned in brine | 1/2 can | 60 |
Spanish mackerel, raw | 1 slice, large | 110 |
Pacific saury, raw | 1/2, medium | 50 |
Pacific saury, salted and semi-dried: Hirakiboshi | 1/2, medium | 50 |
Shishamo, raw | 6, medium | 120 |
Japanese sea perch, raw | 2.5 slices, large | 200 |
Red sea bream, cultured, raw | 1 slice, medium | 90 |
Pacific cod, raw | 22 slices, large | 2500 |
Tarako, raw | 3.5 | 150 |