The amount of Fishes and Shellfishes that contain 2 g of Fatty acids (n-3 Polyunsaturated) (41 - 50)

• 

  12.08 g

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 0.2
• 

  0.43 g

  (per 25 g edible portion)

  Mezashi (baked)
  × 4.7
• 

  1.59 g

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 1.3
• 

  4.25 g

  (per 220 g edible portion)

  Mackerel (boiled)
  × 0.5
• 

  0.63 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 3.2
• 

  0.62 g

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 3.2
• 

  0.6 g

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 3.3
• 

  16.32 g

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.1
• 

  1.1 g

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 1.8
• 

  0.68 g

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 2.9