Fishes and Shellfishes High in Fatty acids (Total) (81st - 100th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  8.65 g
• Carp (cultured, raw)
  
  8.55 g
• Sandfish (namaboshi)
  
  8.53 g
• Red sea bream (cultured, raw)
  
  8.52 g
• Japanese pilchard, Canned product (in brine)
  
  8.31 g
• Mezashi (baked)
  
  8.2 g
• Pacific herring (ovary, dried)
  
  8.03 g
• Gizzard shad (amazu-zuke)
  
  7.87 g
• Spanish mackerel (raw)
  
  7.7 g
• Atlantic horse mackerel (baked)
  
  7.64 g
• Alfonsino (raw)
  
  7.61 g
• Common Japanese conger (raw)
  
  7.61 g
• Spanish mackerel (baked)
  
  7.59 g
• Japanese bluefish (boiled)
  
  7.35 g
• Chum salmon (canned in brine)
  
  7.13 g
• Ayu sweetfish (wild, viscera, baked)
  
  7.13 g
• Atlantic horse mackerel (raw)
  
  7.11 g
• Yellowstriped butterfish (raw)
  
  7.05 g
• Catfish (raw)
  
  6.99 g
• Japanese pilchard (shioiwashi)
  
  6.88 g