The amount of Fishes and Shellfishes that contain 2 g of Fatty acids (n-3 Polyunsaturated) (21 - 30)

• 

  1.63 g

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 1.2
• 

  5.85 g

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 0.3
• 

  3.71 g

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 0.5
• 

  2.69 g

  (per 130 g edible portion)

  Pacific saury (baked)
  × 0.7
• 

  2.31 g

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 0.9
• 

  5.45 g

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 0.4
• 

  0.73 g

  (per 30 g edible portion)

  Mezashi (raw)
  × 2.7
• 

  4.37 g

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 0.5
• 

  2.67 g

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 0.7
• 

  26.83 g

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 0.07