Fishes and Shellfishes Low in Cholesterol (221st - 240th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  86 mg
• Brown sole (boiled)
  
  87 mg
• Dried flounder
  
  87 mg
• Spanish mackerel (baked)
  
  87 mg
• Pink salmon (baked)
  
  88 mg
• Coho salmon (cultured, baked)
  
  88 mg
• Tile fish (baked)
  
  89 mg
• Pink salmon (canned in brine)
  
  89 mg
• Japanese surfsmelt (raw)
  
  89 mg
• Yellowtail (mature, baked)
  
  89 mg
• Short-necked clam, Canned product (in brine)
  
  89 mg
• Horse mackerel (boiled)
  
  91 mg
• Pale chub (raw)
  
  91 mg
• Yellowfin goby (raw)
  
  92 mg
• Japanese dace (raw)
  
  93 mg
• Red sea bream (cultured, baked)
  
  93 mg
• Japanese spiny lobster (raw)
  
  93 mg
• Atlantic horse mackerel (boiled)
  
  94 mg
• Red sea bream (cultured, boiled)
  
  94 mg
• Skipjack, Processed product (namari-bushi)
  
  95 mg