Fatty acids (Polyunsaturated) Content of Fishes and Shellfishes (61 - 70)

3.24 g

(per 180 g edible portion)
Pink salmon (canned in brine)
1.62 g

(per 150 g edible portion)
Barracuda (raw)
1.06 g

(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
11.83 g

(per 960 g edible portion)
Pink salmon (salted)
1.83 g

(per 105 g edible portion)
Chum salmon (aramaki baked)
0.23 g

(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
2.38 g

(per 200 g edible portion)
With ovary (raw)
1.41 g

(per 155 g edible portion)
Three-line grunt (raw)
0.97 g

(per 90 g edible portion)
Common Japanese conger (raw)
1.31 g

(per 80 g edible portion)
Walleye pollack (tarako, baked)

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