Fishes and Shellfishes Low in Cholesterol (321st - 340th) (per 100 g edible portion)

• Japanese eel (kabayaki)
  
  230 mg
• Shishamo smelt (semi-dried, raw)
  
  230 mg
• Pacific herring (migaki-nishin)
  
  230 mg
• Pacific herring (ovary, salted, desalted)
  
  230 mg
• Sakura shrimp (boiled)
  
  230 mg
• Shrimp, Processed product (tsukudani)
  
  230 mg
• Squid, Processed product (shiokara)
  
  230 mg
• Shirasuboshi (mild dried)
  
  240 mg
• Pacific cod (dried split)
  
  240 mg
• Apple snail (canned in brine)
  
  240 mg
• Tiger prawn (cultured, boiled)
  
  240 mg
• Firefly squid (raw)
  
  240 mg
• Japanese sculpin (boiled)
  
  250 mg
• Dried shark fin
  
  250 mg
• Sea urchin (neri-uni)
  
  250 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  260 mg
• Ayu sweetfish (uruka)
  
  260 mg
• Carp (cultured, viscera, raw)
  
  260 mg
• Japanese sand lance (ameni)
  
  270 mg
• Yellowfin goby (tsukudani)
  
  270 mg