Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (221st - 240th) (per 100 g edible portion)
- Fat greenling (raw)
- Rainbow trout (cultured in freshwater, raw)
- Bastard halibut (cultured, raw)
- Japanese sculpin (boiled)
- Japanese seaperch (raw)
- Black rockfish (raw)
- Shirasuboshi (semi-dried)
- Ayu sweetfish (uruka)
- Black sea bream (raw)
- Japanese anchovy (tazukuri)
- Chum salmon (boiled)
- Pond smelt (ameni)
- Sockeye salmon (raw)
- Barracouta (raw)
- Ayu sweetfish (wild, viscera, baked)
- Butterfish (raw)
- Pale chub (raw)
- Catfish (raw)
- Atka mackerel (salted)
- Horse mackerel (boiled)