Values are reported as g/100g food for for solids and g/100ml food for liquids. Values are reported as the mean ± the standard error wherever that information has been reported. T, temperature. NM, not measured.

herring fillet, raw, dried for 10 days

• Creatine content= 0.8
• Category:   Processed Meats
• Notes: The high level of creatine in this product compared to fresh herring reflects the loss of water weight during the drying process. Number of samples: 4. Standard deviation: ± 0.01.
• Reference: Shah AKMA, Ogasawara M, Kurihara H, & Takahashi K. Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet. Food Science Technology Research. 2013; 19 (4), 691-696.