Fishes and Shellfishes High in Fatty acids (Total) (41st - 60th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, baked)
  
  13.07 g
• Chum salmon (sujiko)
  
  12.97 g
• Yellowtail (mature, raw)
  
  12.71 g
• Pacific herring (raw)
  
  12.66 g
• Japanese pilchard (namaboshi)
  
  12.59 g
• Chinook salmon (baked)
  
  12.57 g
• Caviar (salted product)
  
  12.41 g
• Atlantic salmon (cultured, raw)
  
  12.31 g
• Mackerel (baked)
  
  12.12 g
• Mackerel (canned products, miso-ni)
  
  12 g
• Rainbow trout (cultured in sea, raw)
  
  11.58 g
• Mirinboshi (japanese pilchard)
  
  11.56 g
• Mackerel (boiled)
  
  11.34 g
• Pacific saury (canned product, kabayaki)
  
  11.24 g
• Carp (cultured, boiled)
  
  11.24 g
• Chum salmon (ikura)
  
  11.21 g
• Japanese bluefish (raw)
  
  11.09 g
• Mezashi (raw)
  
  10.81 g
• Mackerel (canned productswith seasoning)
  
  10.75 g
• Japanese pilchard (baked)
  
  10.49 g