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

• Pacific herring (ovary, raw)
  
  0.85 g
• Japanese sculpin (tsukudani)
  
  0.85 g
• Bastard halibut (cultured, raw)
  
  0.83 g
• Willow shiner (raw)
  
  0.82 g
• Chum salmon (baked)
  
  0.82 g
• Sockeye salmon (raw)
  
  0.81 g
• Tile fish (raw)
  
  0.8 g
• Brownstriped mackerel scad (kusaya)
  
  0.8 g
• Black rockfish (raw)
  
  0.79 g
• Skipjack, Canned product (flaked meat with seasoning)
  
  0.78 g
• Chum salmon (boiled)
  
  0.76 g
• Fat greenling (raw)
  
  0.76 g
• Barracouta (raw)
  
  0.75 g
• Squid, Processed product (shiokara)
  
  0.74 g
• Frigate mackerel (raw)
  
  0.74 g
• Dried flounder
  
  0.73 g
• Squid, Processed product (kiriika-ameni)
  
  0.71 g
• Walleye pollack (tarako, raw)
  
  0.71 g
• Skipjack, Processed product (kezuri-bushi)
  
  0.71 g
• Antarctic krill (raw)
  
  0.7 g