Fishes and Shellfishes High in Cholesterol (181st - 200th) (per 100 g edible portion)

• Barracuda (baked)
  
  83 mg
• Ayu sweetfish (wild, raw)
  
  83 mg
• Atka mackerel (hirakiboshi)
  
  82 mg
• Oyster (cultured, boiled)
  
  80 mg
• Pacific saury (canned product, kabayaki)
  
  80 mg
• Pacific saury (hirakiboshi)
  
  80 mg
• Atlantic mackerel (baked)
  
  80 mg
• Skipjack, Processed product (namari)
  
  80 mg
• Ray (raw)
  
  80 mg
• Char (cultured, raw)
  
  80 mg
• Japanese pilchard, Canned product (in brine)
  
  80 mg
• Blue crab (raw)
  
  79 mg
• Pacific saury (baked)
  
  79 mg
• Chinook salmon (baked)
  
  79 mg
• Freshwater clam (raw)
  
  78 mg
• Black sea bream (raw)
  
  78 mg
• Atlantic mackerel (boiled)
  
  78 mg
• Chum salmon (boiled)
  
  78 mg
• Japanese pilchard (baked)
  
  78 mg
• Anglerfish (raw)
  
  78 mg