Fatty acids (Total) Content of Fishes and Shellfishes (21 - 30)

11.67 g

(per 90 g edible portion)
Chum salmon (sujiko)
343.17 g

(per 4500 g edible portion)
Yellowtail (mature, raw)
6.57 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
23.38 g

(per 186 g edible portion)
Chinook salmon (baked)
20.6 g

(per 170 g edible portion)
Mackerel (baked)
22.8 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
24.95 g

(per 220 g edible portion)
Mackerel (boiled)
11.24 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
3.36 g

(per 30 g edible portion)
Chum salmon (ikura)
2.76 g

(per 30 g edible portion)
Mezashi (raw)

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