Fishes and Shellfishes Low in Cholesterol (201st - 220th) (per 100 g edible portion)

• Skipjack, Processed product (namari)
  
  80 mg
• Atlantic mackerel (baked)
  
  80 mg
• Pacific saury (hirakiboshi)
  
  80 mg
• Pacific saury (canned product, kabayaki)
  
  80 mg
• Oyster (cultured, boiled)
  
  80 mg
• Atka mackerel (hirakiboshi)
  
  82 mg
• Ayu sweetfish (wild, raw)
  
  83 mg
• Barracuda (baked)
  
  83 mg
• Mackerel (canned products, in brine)
  
  84 mg
• Crucian carp (boiled)
  
  84 mg
• Japanese pilchard, Canned product (with seasoning)
  
  85 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  85 mg
• Croaker (baked)
  
  85 mg
• Chum salmon (baked)
  
  85 mg
• Mackerel (boiled)
  
  85 mg
• Mackerel (baked)
  
  85 mg
• Pacific herring (hirakiboshi)
  
  85 mg
• Brownstriped mackerel scad (baked)
  
  86 mg
• Japanese pilchard, Canned product (in oil)
  
  86 mg
• Carp (cultured, raw)
  
  86 mg