Fishes and Shellfishes Low in Fatty acids (Total) (201st - 220th) (per 100 g edible portion)

• Tile fish (boiled)
  
  2.66 g
• Pond smelt (ameni)
  
  2.67 g
• Black rockfish (raw)
  
  2.68 g
• Mackerel (saba-bushi)
  
  2.69 g
• Japanese anchovy (niboshi)
  
  2.71 g
• Fat greenling (raw)
  
  2.8 g
• Walleye pollack (tarako, raw)
  
  2.8 g
• Bastard halibut (cultured, raw)
  
  2.85 g
• Fish paste product (satsuma-age)
  
  2.86 g
• Gurnard (raw)
  
  2.88 g
• Ayu sweetfish (wild, baked)
  
  2.93 g
• Japanese sand lance (niboshi)
  
  2.96 g
• Squid, Processed product (kiriika-ameni)
  
  2.97 g
• Willow shiner (raw)
  
  3.1 g
• Atka mackerel (raw)
  
  3.14 g
• Chum salmon (raw)
  
  3.22 g
• Pacific herring (ovary, raw)
  
  3.24 g
• Horse mackerel (boiled)
  
  3.26 g
• Japanese sculpin (raw)
  
  3.27 g
• Girella (raw)
  
  3.27 g