Fishes and Shellfishes High in Fatty acids (Saturated) (61st - 80th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, baked)
  
  3.26 g
• Red sea bream (cultured, baked)
  
  3.25 g
• Horse mackerel (hirakiboshi, baked)
  
  3.23 g
• Rainbow trout (cultured in sea, raw)
  
  3.2 g
• Sablefish (raw)
  
  3.18 g
• Atlantic salmon (cultured, raw)
  
  3.16 g
• Caviar (salted product)
  
  3.15 g
• Gizzard shad (amazu-zuke)
  
  3 g
• Common Japanese conger (steamed)
  
  3 g
• Pacific herring (raw)
  
  2.97 g
• Chum salmon (sujiko)
  
  2.72 g
• Yellowstriped butterfish (raw)
  
  2.71 g
• Japanese pilchard, Canned product (in brine)
  
  2.71 g
• Striped mullet (karasumi)
  
  2.68 g
• Carp (cultured, boiled)
  
  2.65 g
• Red sea bream (cultured, raw)
  
  2.59 g
• Chum salmon (shiozake)
  
  2.56 g
• Pacific saury (canned product, kabayaki)
  
  2.55 g
• Fish paste product (fish sausage)
  
  2.53 g
• Chinook salmon (raw)
  
  2.5 g