Fishes and Shellfishes High in Fatty acids (Saturated) (81st - 100th) (per 100 g edible portion)

• Ayu sweetfish (cultured, raw)
  
  2.44 g
• Japanese pilchard (shioiwashi)
  
  2.43 g
• Mackerel (canned products, in brine)
  
  2.42 g
• Chum salmon (ikura)
  
  2.42 g
• Masu salmon (baked)
  
  2.42 g
• Atlantic horse mackerel (baked)
  
  2.39 g
• Pacific herring (ovary, dried)
  
  2.37 g
• Horse mackerel (hirakiboshi, raw)
  
  2.35 g
• Gizzard shad (raw)
  
  2.29 g
• Spanish mackerel (baked)
  
  2.27 g
• Common Japanese conger (raw)
  
  2.26 g
• Butterfish (raw)
  
  2.24 g
• Fish paste product (fish ham)
  
  2.22 g
• Atlantic horse mackerel (raw)
  
  2.16 g
• Alfonsino (raw)
  
  2.15 g
• Spanish mackerel (raw)
  
  2.14 g
• Barracuda (raw)
  
  2.09 g
• Carp (cultured, raw)
  
  2.03 g
• Atlantic capelin (semi-dried, baked)
  
  2.01 g
• Sandfish (namaboshi)
  
  2 g