Fishes and Shellfishes Low in Fatty acids (Saturated) (361st - 380th) (per 100 g edible portion)

• Mackerel (boiled)
  
  4.3 g
• Atlantic mackerel (raw)
  
  4.31 g
• Mezashi (raw)
  
  4.33 g
• Yellowtail (mature, raw)
  
  4.42 g
• Pacific herring (smoked)
  
  4.53 g
• Mackerel (baked)
  
  4.54 g
• Atlantic mackerel (boiled)
  
  4.55 g
• Pacific saury (mirinboshi)
  
  4.56 g
• Atlantic mackerel (baked)
  
  4.59 g
• Japanese pilchard, Canned product (kabayaki)
  
  4.61 g
• Tuna, Canned product (flaked white meat in oil)
  
  4.85 g
• Yellowtail (mature, baked)
  
  4.87 g
• Japanese pilchard (namaboshi)
  
  5.02 g
• Carp (cultured, viscera, raw)
  
  5.22 g
• Japanese eel (kabayaki)
  
  5.32 g
• Southern bluefin tuna (fatty meat, raw)
  
  5.79 g
• Hairtail (raw)
  
  5.83 g
• Ayu sweetfish (wild, viscera, raw)
  
  5.9 g
• Bluefin tuna (fatty meat, raw)
  
  5.91 g
• Mackerel, Processed product (shimesaba)
  
  5.92 g