Fishes and Shellfishes Low in Fatty acids (Saturated) (201st - 220th) (per 100 g edible portion)

• Brownstriped mackerel scad (kusaya)
  
  0.8 g
• Tile fish (raw)
  
  0.8 g
• Sockeye salmon (raw)
  
  0.81 g
• Chum salmon (baked)
  
  0.82 g
• Willow shiner (raw)
  
  0.82 g
• Bastard halibut (cultured, raw)
  
  0.83 g
• Japanese sculpin (tsukudani)
  
  0.85 g
• Pacific herring (ovary, raw)
  
  0.85 g
• Horse mackerel (raw)
  
  0.86 g
• Japanese sand lance (niboshi)
  
  0.86 g
• Japanese sculpin (raw)
  
  0.86 g
• Tile fish (boiled)
  
  0.87 g
• Coho salmon (cultured, raw)
  
  0.87 g
• Yellow sea bream (raw)
  
  0.87 g
• Pond smelt (ameni)
  
  0.87 g
• Fish paste product (tsumire)
  
  0.89 g
• Walleye pollack (tarako, baked)
  
  0.91 g
• Masu trout (cultured, raw)
  
  0.91 g
• Abalone (shiokara)
  
  0.91 g
• Rainbow trout (cultured in freshwater, raw)
  
  0.94 g