Fishes and Shellfishes Low in Fatty acids (Saturated) (301st - 320th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, raw)
  
  2.35 g
• Pacific herring (ovary, dried)
  
  2.37 g
• Atlantic horse mackerel (baked)
  
  2.39 g
• Masu salmon (baked)
  
  2.42 g
• Chum salmon (ikura)
  
  2.42 g
• Mackerel (canned products, in brine)
  
  2.42 g
• Japanese pilchard (shioiwashi)
  
  2.43 g
• Ayu sweetfish (cultured, raw)
  
  2.44 g
• Chinook salmon (raw)
  
  2.5 g
• Fish paste product (fish sausage)
  
  2.53 g
• Pacific saury (canned product, kabayaki)
  
  2.55 g
• Chum salmon (shiozake)
  
  2.56 g
• Red sea bream (cultured, raw)
  
  2.59 g
• Carp (cultured, boiled)
  
  2.65 g
• Striped mullet (karasumi)
  
  2.68 g
• Japanese pilchard, Canned product (in brine)
  
  2.71 g
• Yellowstriped butterfish (raw)
  
  2.71 g
• Chum salmon (sujiko)
  
  2.72 g
• Pacific herring (raw)
  
  2.97 g
• Common Japanese conger (steamed)
  
  3 g