Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (321st - 340th) (per 100 g edible portion)

• Red sea bream (cultured, raw)
  
  2.05 g
• Chinook salmon (baked)
  
  2.06 g
• Mackerel (baked)
  
  2.11 g
• Pacific herring (raw)
  
  2.13 g
• Horse mackerel (hirakiboshi, baked)
  
  2.21 g
• Sandfish (namaboshi)
  
  2.23 g
• Japanese anchovy (raw)
  
  2.24 g
• Japanese eel (shirayaki)
  
  2.27 g
• Caviar (salted product)
  
  2.36 g
• Carp (cultured, viscera, raw)
  
  2.37 g
• Japanese pilchard (shioiwashi)
  
  2.39 g
• Japanese eel (cultured, raw)
  
  2.42 g
• Chum salmon (shiozake)
  
  2.42 g
• Japanese pilchard, Canned product (in oil)
  
  2.45 g
• Masu salmon (baked)
  
  2.48 g
• Pacific herring (smoked)
  
  2.52 g
• Red sea bream (cultured, baked)
  
  2.53 g
• Ayu sweetfish (wild, viscera, raw)
  
  2.54 g
• Coho salmon (cultured, raw)
  
  2.56 g
• Red sea bream (cultured, boiled)
  
  2.56 g