Fatty acids (n-3 Polyunsaturated) Content of Fishes and Shellfishes (51 - 60)

1.48 g

(per 90 g edible portion)
Spanish mackerel (raw)
1.72 g

(per 105 g edible portion)
Chum salmon (aramaki baked)
2.9 g

(per 180 g edible portion)
Pink salmon (canned in brine)
3.29 g

(per 207 g edible portion)
Chinook salmon (raw)
0.95 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
18.37 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
1.23 g

(per 80 g edible portion)
Walleye pollack (tarako, baked)
6.61 g

(per 720 g edible portion)
Mackerel (raw)
1.99 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
10.21 g

(per 960 g edible portion)
Pink salmon (salted)

< 1 … 6 … 23 >