Fishes and Shellfishes High in Cholesterol (261st - 280th) (per 100 g edible portion)

• Southern blue whiting (raw)
  
  65 mg
• Striped mullet (raw)
  
  65 mg
• Ocellate puffer (cultured, raw)
  
  65 mg
• Red sea bream (wild, raw)
  
  65 mg
• Mackerel, Processed product (shimesaba)
  
  65 mg
• Mackerel, Processed product (hirakiboshi)
  
  65 mg
• Japanese pilchard (raw)
  
  65 mg
• Crucian carp (raw)
  
  64 mg
• Mackerel (raw)
  
  64 mg
• Chum salmon (shiozake)
  
  64 mg
• Brownstriped mackerel scad (raw)
  
  64 mg
• Bastard halibut (cultured, raw)
  
  63 mg
• Barracouta (raw)
  
  63 mg
• Antarctic krill (boiled)
  
  62 mg
• Adductor muscle (canned in brine)
  
  62 mg
• Hard clam (baked)
  
  62 mg
• Pink salmon (salted)
  
  62 mg
• Amberjack (raw)
  
  62 mg
• Snow crab (boiled)
  
  61 mg
• Short-necked clam (tsukudani)
  
  61 mg