Fishes and Shellfishes High in Fatty acids (Polyunsaturated) (41st - 60th) (per 100 g edible portion)

• Japanese pilchard, Canned product (with seasoning)
  
  3.7 g
• Japanese pilchard (boiled)
  
  3.66 g
• Pacific herring (ovary, dried)
  
  3.57 g
• Mackerel (canned productswith seasoning)
  
  3.53 g
• Rainbow trout (cultured in sea, baked)
  
  3.48 g
• Pacific saury (baked)
  
  3.45 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  3.4 g
• Japanese eel (kabayaki)
  
  3.39 g
• Ayu sweetfish (wild, viscera, raw)
  
  3.37 g
• Pacific herring (hirakiboshi)
  
  3.35 g
• Red sea bream (cultured, baked)
  
  3.33 g
• Red sea bream (cultured, boiled)
  
  3.28 g
• Rainbow trout (cultured in sea, raw)
  
  3.17 g
• Japanese pilchard, Canned product (in brine)
  
  3.17 g
• Mezashi (raw)
  
  3.17 g
• Pacific herring (smoked)
  
  3.13 g
• Japanese eel (shirayaki)
  
  3.1 g
• Pacific saury (canned product, kabayaki)
  
  3.04 g
• Mackerel (canned products, in brine)
  
  3.03 g
• Coho salmon (cultured, raw)
  
  2.92 g