Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (261st - 280th) (per 100 g edible portion)

• Tatamiiwashi
  
  1.14 g
• Squid, Processed product (shiokara)
  
  1.15 g
• Ayu sweetfish (cultured, baked)
  
  1.16 g
• Sockeye salmon (baked)
  
  1.16 g
• Red sea bream (wild, raw)
  
  1.16 g
• Horse mackerel (baked)
  
  1.17 g
• Walleye pollack (tarako, raw)
  
  1.19 g
• Brownstriped mackerel scad (baked)
  
  1.23 g
• Silver pomfret (raw)
  
  1.23 g
• Conger pike (raw)
  
  1.25 g
• Atka mackerel (hirakiboshi)
  
  1.26 g
• Brownstriped mackerel scad (hirakiboshi)
  
  1.31 g
• Chum salmon (aramaki raw)
  
  1.35 g
• Sandfish (raw)
  
  1.35 g
• Japanese pilchard (maruboshi)
  
  1.36 g
• Silver warehou (raw)
  
  1.36 g
• Young bluefin tuna (raw)
  
  1.36 g
• Alfonsino (raw)
  
  1.37 g
• Chum salmon (canned in brine)
  
  1.37 g
• Pacific herring (ovary, raw)
  
  1.37 g