Fishes and Shellfishes Low in Fatty acids (Polyunsaturated) (181st - 200th) (per 100 g edible portion)

• Skipjack, Processed product (kezuri-bushi)
  
  0.79 g
• Antarctic krill (boiled)
  
  0.8 g
• Skipjack, Processed product (katsuo-bushi)
  
  0.81 g
• Japanese bluefish (raw)
  
  0.81 g
• Tile fish (raw)
  
  0.83 g
• Japanese anchovy (niboshi)
  
  0.83 g
• Firefly squid (seasoned and smoked)
  
  0.83 g
• Frigate mackerel (raw)
  
  0.84 g
• Dried flounder
  
  0.85 g
• Gurnard (raw)
  
  0.85 g
• Ayu sweetfish (wild, baked)
  
  0.86 g
• Squid, Processed product (surume)
  
  0.89 g
• Sea urchin (tsubu-uni)
  
  0.89 g
• Fish paste product (tsumire)
  
  0.89 g
• Mackerel (saba-bushi)
  
  0.9 g
• Char (cultured, raw)
  
  0.91 g
• Chum salmon (raw)
  
  0.91 g
• Fish paste product (fish sausage)
  
  0.91 g
• Japanese eel (viscera, raw)
  
  0.93 g
• Amago salmon (cultured, raw)
  
  0.94 g