Fishes and Shellfishes High in Fatty acids (n-3 Polyunsaturated) (41st - 60th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, baked)
  
  2.9 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.89 g
• Japanese eel (kabayaki)
  
  2.87 g
• Mezashi (raw)
  
  2.85 g
• Pacific herring (hirakiboshi)
  
  2.77 g
• Mackerel (canned products, in brine)
  
  2.73 g
• Pacific saury (canned product, kabayaki)
  
  2.67 g
• Rainbow trout (cultured in sea, raw)
  
  2.64 g
• Red sea bream (cultured, boiled)
  
  2.56 g
• Coho salmon (cultured, raw)
  
  2.56 g
• Ayu sweetfish (wild, viscera, raw)
  
  2.54 g
• Red sea bream (cultured, baked)
  
  2.53 g
• Pacific herring (smoked)
  
  2.52 g
• Masu salmon (baked)
  
  2.48 g
• Japanese pilchard, Canned product (in oil)
  
  2.45 g
• Chum salmon (shiozake)
  
  2.42 g
• Japanese eel (cultured, raw)
  
  2.42 g
• Japanese pilchard (shioiwashi)
  
  2.39 g
• Carp (cultured, viscera, raw)
  
  2.37 g
• Caviar (salted product)
  
  2.36 g