Fishes and Shellfishes Low in Fatty acids (Polyunsaturated) (321st - 340th) (per 100 g edible portion)

• Mackerel (baked)
  
  2.64 g
• Sandfish (namaboshi)
  
  2.64 g
• Masu salmon (baked)
  
  2.73 g
• Japanese anchovy (raw)
  
  2.78 g
• Japanese pilchard (shioiwashi)
  
  2.8 g
• Red sea bream (cultured, raw)
  
  2.8 g
• Japanese eel (cultured, raw)
  
  2.89 g
• Caviar (salted product)
  
  2.91 g
• Coho salmon (cultured, raw)
  
  2.92 g
• Mackerel (canned products, in brine)
  
  3.03 g
• Pacific saury (canned product, kabayaki)
  
  3.04 g
• Japanese eel (shirayaki)
  
  3.1 g
• Pacific herring (smoked)
  
  3.13 g
• Mezashi (raw)
  
  3.17 g
• Japanese pilchard, Canned product (in brine)
  
  3.17 g
• Rainbow trout (cultured in sea, raw)
  
  3.17 g
• Red sea bream (cultured, boiled)
  
  3.28 g
• Red sea bream (cultured, baked)
  
  3.33 g
• Pacific herring (hirakiboshi)
  
  3.35 g
• Ayu sweetfish (wild, viscera, raw)
  
  3.37 g