The amount of Fishes and Shellfishes that contain 4 g of Fatty acids (n-6 Polyunsaturated) (21 - 30)

• 

  0.56 g

  (per 150 g edible portion)

  Pacific saury (raw)
  × 7.1
• 

  1.01 g

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 4
• 

  0.36 g

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 11.1
• 

  0.99 g

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 4
• 

  0.93 g

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 4.3
• 

  0.78 g

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 5.1
• 

  1.96 g

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 2
• 

  0.17 g

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 23.5
• 

  0.04 g

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 100
• 

  0.37 g

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 10.8