Fishes and Shellfishes High in Fatty acids (Total) (181st - 200th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  2.85 g
• Walleye pollack (tarako, raw)
  
  2.8 g
• Fat greenling (raw)
  
  2.8 g
• Japanese anchovy (niboshi)
  
  2.71 g
• Mackerel (saba-bushi)
  
  2.69 g
• Black rockfish (raw)
  
  2.68 g
• Pond smelt (ameni)
  
  2.67 g
• Tile fish (boiled)
  
  2.66 g
• Char (cultured, raw)
  
  2.65 g
• Japanese anchovy (tazukuri)
  
  2.65 g
• Amago salmon (cultured, raw)
  
  2.65 g
• Horse mackerel (raw)
  
  2.62 g
• Squid, Processed product (shiokara)
  
  2.57 g
• Sea urchin (raw gonads)
  
  2.54 g
• Pacific Ocean perch (raw)
  
  2.53 g
• Fish paste product (tsumire)
  
  2.52 g
• Barracouta (raw)
  
  2.49 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  2.49 g
• Abalone (shiokara)
  
  2.47 g
• Tile fish (raw)
  
  2.44 g