Fishes and Shellfishes High in Cholesterol (161st - 180th) (per 100 g edible portion)

• Pink salmon (canned in brine)
  
  89 mg
• Tile fish (baked)
  
  89 mg
• Coho salmon (cultured, baked)
  
  88 mg
• Pink salmon (baked)
  
  88 mg
• Spanish mackerel (baked)
  
  87 mg
• Dried flounder
  
  87 mg
• Brown sole (boiled)
  
  87 mg
• Pacific herring (smoked)
  
  86 mg
• Carp (cultured, raw)
  
  86 mg
• Japanese pilchard, Canned product (in oil)
  
  86 mg
• Brownstriped mackerel scad (baked)
  
  86 mg
• Pacific herring (hirakiboshi)
  
  85 mg
• Mackerel (baked)
  
  85 mg
• Mackerel (boiled)
  
  85 mg
• Chum salmon (baked)
  
  85 mg
• Croaker (baked)
  
  85 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  85 mg
• Japanese pilchard, Canned product (with seasoning)
  
  85 mg
• Crucian carp (boiled)
  
  84 mg
• Mackerel (canned products, in brine)
  
  84 mg