Fishes and Shellfishes High in Fatty acids (Saturated) (241st - 260th) (per 100 g edible portion)

• Black scraper (ajitsuke-hirakiboshi)
  
  0.36 g
• Sakura shrimp (niboshi)
  
  0.35 g
• Oyster (cultured, boiled)
  
  0.35 g
• Skipjack, Processed product (kakuni)
  
  0.35 g
• Short-necked clam, Canned product (in brine)
  
  0.34 g
• Japanese icefish (raw)
  
  0.34 g
• Sole (raw)
  
  0.34 g
• Blue sprat (raw)
  
  0.33 g
• Skipjack, Processed product (shiokara)
  
  0.33 g
• Short-necked clam (tsukudani)
  
  0.32 g
• Marbled sole (raw)
  
  0.32 g
• Opossum shrimp (tsukudani)
  
  0.3 g
• Brown sole (boiled)
  
  0.3 g
• Pond smelt (raw)
  
  0.29 g
• Japanese dace (raw)
  
  0.29 g
• Squid, Processed product (ika-arare)
  
  0.28 g
• Scallop (boiled)
  
  0.27 g
• Skipjack, Processed product (namari-bushi)
  
  0.27 g
• Pacific halibut (raw)
  
  0.27 g
• Halfbeak (raw)
  
  0.26 g