Fishes and Shellfishes Low in Fatty acids (Total) (241st - 260th) (per 100 g edible portion)

• Barracuda (baked)
  
  3.9 g
• Atka mackerel (salted)
  
  3.92 g
• Japanese eel (viscera, raw)
  
  3.93 g
• Chum salmon (baked)
  
  3.96 g
• Brownstriped mackerel scad (baked)
  
  3.97 g
• Conger pike (raw)
  
  4.16 g
• Japanese pilchard (maruboshi)
  
  4.22 g
• Sockeye salmon (smoked)
  
  4.23 g
• Striped mullet (raw)
  
  4.26 g
• Chum salmon (aramaki raw)
  
  4.27 g
• Tatamiiwashi
  
  4.29 g
• Tilapia (raw)
  
  4.38 g
• Red sea bream (wild, raw)
  
  4.44 g
• Sandfish (raw)
  
  4.46 g
• Brownstriped mackerel scad (hirakiboshi)
  
  4.49 g
• Pale chub (raw)
  
  4.5 g
• Brownstriped mackerel scad (raw)
  
  4.56 g
• With ovary (raw)
  
  4.56 g
• Three-line grunt (raw)
  
  4.57 g
• Sockeye salmon (baked)
  
  4.65 g