Fatty acids (Total) Content of Fishes and Shellfishes (51 - 60)

1.92 g

(per 45 g edible portion)
Sandfish (namaboshi)
50.23 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)
1.74 g

(per 25 g edible portion)
Mezashi (baked)
10.23 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
6.93 g

(per 90 g edible portion)
Spanish mackerel (raw)
31.96 g

(per 1050 g edible portion)
Alfonsino (raw)
4.45 g

(per 90 g edible portion)
Common Japanese conger (raw)
4.93 g

(per 65 g edible portion)
Spanish mackerel (baked)
6.42 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
4.35 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)

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