Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (301st - 320th) (per 100 g edible portion)

• Skipjack (caught in autumn, raw)
  
  1.57 g
• Horse mackerel (hirakiboshi, raw)
  
  1.59 g
• Chinook salmon (raw)
  
  1.59 g
• Pink salmon (canned in brine)
  
  1.61 g
• Striped jack (cultured, raw)
  
  1.63 g
• Atlantic horse mackerel (raw)
  
  1.64 g
• Chum salmon (aramaki baked)
  
  1.64 g
• Spanish mackerel (raw)
  
  1.64 g
• Common Japanese conger (steamed)
  
  1.69 g
• Spanish mackerel (baked)
  
  1.69 g
• Pink salmon (baked)
  
  1.7 g
• Pacific herring (migaki-nishin)
  
  1.7 g
• Masu salmon (raw)
  
  1.72 g
• Atlantic capelin (semi-dried, raw)
  
  1.73 g
• Yellowstriped butterfish (raw)
  
  1.74 g
• Atlantic capelin (semi-dried, baked)
  
  1.76 g
• Atlantic horse mackerel (baked)
  
  1.89 g
• Mackerel (boiled)
  
  1.93 g
• Skipjack, Canned product (flaked meat in oil)
  
  1.99 g
• Mezashi (baked)
  
  2.02 g