Fishes and Shellfishes Low in Fatty acids (n-6 Polyunsaturated) (301st - 320th) (per 100 g edible portion)

• Sandfish (namaboshi)
  
  0.36 g
• Willow shiner (raw)
  
  0.36 g
• Fish paste product (hanpen)
  
  0.36 g
• Chinook salmon (raw)
  
  0.37 g
• Yellowtail (mature, raw)
  
  0.37 g
• Pond smelt (ameni)
  
  0.38 g
• Japanese eel (cultured, raw)
  
  0.39 g
• Pacific herring (smoked)
  
  0.39 g
• Sea urchin (tsubu-uni)
  
  0.39 g
• Japanese sculpin (raw)
  
  0.4 g
• Ayu sweetfish (wild, viscera, raw)
  
  0.41 g
• Japanese pilchard (boiled)
  
  0.41 g
• Rainbow trout (cultured in freshwater, raw)
  
  0.41 g
• Mackerel (boiled)
  
  0.41 g
• Pacific saury (baked)
  
  0.41 g
• Pacific saury (hirakiboshi)
  
  0.41 g
• Striped jack (cultured, raw)
  
  0.41 g
• Yellowtail (mature, baked)
  
  0.41 g
• Amago salmon (cultured, raw)
  
  0.42 g
• Japanese pilchard (raw)
  
  0.42 g