Fishes and Shellfishes High in Fatty acids (Polyunsaturated) (61st - 80th) (per 100 g edible portion)

• Caviar (salted product)
  
  2.91 g
• Japanese eel (cultured, raw)
  
  2.89 g
• Red sea bream (cultured, raw)
  
  2.8 g
• Japanese pilchard (shioiwashi)
  
  2.8 g
• Japanese anchovy (raw)
  
  2.78 g
• Masu salmon (baked)
  
  2.73 g
• Sandfish (namaboshi)
  
  2.64 g
• Mackerel (baked)
  
  2.64 g
• Chum salmon (shiozake)
  
  2.58 g
• Chinook salmon (baked)
  
  2.56 g
• Carp (cultured, boiled)
  
  2.49 g
• Horse mackerel (hirakiboshi, baked)
  
  2.47 g
• Mackerel (boiled)
  
  2.43 g
• Pacific herring (raw)
  
  2.39 g
• Spanish mackerel (raw)
  
  2.3 g
• Mezashi (baked)
  
  2.26 g
• Ayu sweetfish (uruka)
  
  2.22 g
• Pacific herring (migaki-nishin)
  
  2.18 g
• Yellowstriped butterfish (raw)
  
  2.16 g
• Atlantic horse mackerel (baked)
  
  2.15 g