Fishes and Shellfishes Low in Fatty acids (Polyunsaturated) (341st - 360th) (per 100 g edible portion)

• Japanese eel (kabayaki)
  
  3.39 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  3.4 g
• Pacific saury (baked)
  
  3.45 g
• Rainbow trout (cultured in sea, baked)
  
  3.48 g
• Mackerel (canned productswith seasoning)
  
  3.53 g
• Pacific herring (ovary, dried)
  
  3.57 g
• Japanese pilchard (boiled)
  
  3.66 g
• Japanese pilchard, Canned product (with seasoning)
  
  3.7 g
• Yellowtail (mature, raw)
  
  3.72 g
• Coho salmon (cultured, baked)
  
  3.73 g
• Atlantic salmon (cultured, raw)
  
  3.79 g
• Japanese pilchard (raw)
  
  3.81 g
• Hairtail (raw)
  
  3.87 g
• Mackerel (canned products, miso-ni)
  
  3.88 g
• Japanese pilchard (namaboshi)
  
  3.93 g
• Pacific saury (hirakiboshi)
  
  3.94 g
• Japanese pilchard (baked)
  
  3.97 g
• Kichiji rockfish (raw)
  
  4.13 g
• Yellowtail (mature, baked)
  
  4.15 g
• Mackerel, Processed product (shiosaba)
  
  4.41 g