Fishes and Shellfishes High in Fatty acids (Polyunsaturated) (121st - 140th) (per 100 g edible portion)

• Japanese sand lance (niboshi)
  
  1.53 g
• Brownstriped mackerel scad (hirakiboshi)
  
  1.53 g
• Silver pomfret (raw)
  
  1.52 g
• Atka mackerel (hirakiboshi)
  
  1.5 g
• Japanese pilchard (maruboshi)
  
  1.5 g
• Fish paste product (satsuma-age)
  
  1.49 g
• Sandfish (raw)
  
  1.49 g
• Silver warehou (raw)
  
  1.49 g
• Squid, Processed product (kiriika-ameni)
  
  1.48 g
• Conger pike (raw)
  
  1.45 g
• Pacific herring (ovary, raw)
  
  1.45 g
• Chum salmon (aramaki raw)
  
  1.43 g
• Sablefish (raw)
  
  1.42 g
• Brownstriped mackerel scad (baked)
  
  1.42 g
• Pale chub (raw)
  
  1.41 g
• Japanese parrot fish (raw)
  
  1.41 g
• Ayu sweetfish (cultured, raw)
  
  1.4 g
• Red sea bream (wild, raw)
  
  1.38 g
• Ayu sweetfish (wild, viscera, baked)
  
  1.37 g
• Japanese sculpin (boiled)
  
  1.36 g