Fishes and Shellfishes High in Fatty acids (Saturated) (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  17.44 g
• Ayu sweetfish (cultured, viscera, baked)
  
  16.39 g
• Anglerfish (liver, raw)
  
  8.23 g
• Japanese pilchard, Canned product (in oil)
  
  7.05 g
• Mackerel, Processed product (hirakiboshi)
  
  6.89 g
• Japanese eel (shirayaki)
  
  6.59 g
• Lamprey (dried)
  
  6.57 g
• Oyster (canned in oil, smoked)
  
  6.18 g
• Mackerel, Processed product (shimesaba)
  
  5.92 g
• Bluefin tuna (fatty meat, raw)
  
  5.91 g
• Ayu sweetfish (wild, viscera, raw)
  
  5.9 g
• Hairtail (raw)
  
  5.83 g
• Southern bluefin tuna (fatty meat, raw)
  
  5.79 g
• Japanese eel (kabayaki)
  
  5.32 g
• Carp (cultured, viscera, raw)
  
  5.22 g
• Japanese pilchard (namaboshi)
  
  5.02 g
• Yellowtail (mature, baked)
  
  4.87 g
• Tuna, Canned product (flaked white meat in oil)
  
  4.85 g
• Japanese pilchard, Canned product (kabayaki)
  
  4.61 g
• Atlantic mackerel (baked)
  
  4.59 g