Fishes and Shellfishes High in Fatty acids (Total) (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  44.73 g
• Ayu sweetfish (cultured, viscera, baked)
  
  43.63 g
• Anglerfish (liver, raw)
  
  35.68 g
• Japanese pilchard, Canned product (in oil)
  
  27.84 g
• Mackerel, Processed product (hirakiboshi)
  
  24.46 g
• Lamprey (dried)
  
  23.45 g
• Southern bluefin tuna (fatty meat, raw)
  
  22.83 g
• Atlantic mackerel (baked)
  
  22.79 g
• Bluefin tuna (fatty meat, raw)
  
  22.65 g
• Atlantic mackerel (boiled)
  
  22.48 g
• Skipjack, Canned product (flaked meat in oil)
  
  22.4 g
• Carp (cultured, viscera, raw)
  
  21.7 g
• Japanese eel (shirayaki)
  
  21.64 g
• Mackerel, Processed product (shimesaba)
  
  21.53 g
• Atlantic mackerel (raw)
  
  21.36 g
• Tuna, Canned product (flaked white meat in oil)
  
  20.96 g
• Oyster (canned in oil, smoked)
  
  20.77 g
• Tuna, Canned product (flaked light meat in oil)
  
  20.4 g
• Pacific saury (mirinboshi)
  
  19.5 g
• Pacific saury (raw)
  
  19.25 g