Fishes and Shellfishes Low in Fatty acids (n-3 Polyunsaturated) (341st - 360th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, raw)
  
  2.64 g
• Pacific saury (canned product, kabayaki)
  
  2.67 g
• Mackerel (canned products, in brine)
  
  2.73 g
• Pacific herring (hirakiboshi)
  
  2.77 g
• Mezashi (raw)
  
  2.85 g
• Japanese eel (kabayaki)
  
  2.87 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  2.89 g
• Rainbow trout (cultured in sea, baked)
  
  2.9 g
• Japanese pilchard, Canned product (in brine)
  
  2.92 g
• Pacific saury (baked)
  
  2.96 g
• Japanese pilchard (boiled)
  
  3.05 g
• Mackerel (canned productswith seasoning)
  
  3.08 g
• Japanese pilchard (namaboshi)
  
  3.12 g
• Hairtail (raw)
  
  3.15 g
• Japanese pilchard (raw)
  
  3.16 g
• Japanese pilchard, Canned product (with seasoning)
  
  3.17 g
• Atlantic salmon (cultured, raw)
  
  3.24 g
• Coho salmon (cultured, baked)
  
  3.27 g
• Japanese pilchard (baked)
  
  3.32 g
• Mackerel (canned products, miso-ni)
  
  3.33 g