Fishes and Shellfishes Low in Fatty acids (Total) (301st - 320th) (per 100 g edible portion)

• Gizzard shad (amazu-zuke)
  
  7.87 g
• Pacific herring (ovary, dried)
  
  8.03 g
• Mezashi (baked)
  
  8.2 g
• Japanese pilchard, Canned product (in brine)
  
  8.31 g
• Red sea bream (cultured, raw)
  
  8.52 g
• Sandfish (namaboshi)
  
  8.53 g
• Carp (cultured, raw)
  
  8.55 g
• Coho salmon (cultured, raw)
  
  8.65 g
• Masu salmon (baked)
  
  8.72 g
• Mackerel (raw)
  
  8.82 g
• Horse mackerel (hirakiboshi, baked)
  
  8.89 g
• Mackerel (canned products, in brine)
  
  9.01 g
• Ayu sweetfish (cultured, baked)
  
  9.22 g
• Japanese anchovy (raw)
  
  9.22 g
• Coho salmon (cultured, baked)
  
  9.22 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  9.23 g
• Chinook salmon (raw)
  
  9.25 g
• Silver pomfret (raw)
  
  9.3 g
• Atlantic capelin (semi-dried, raw)
  
  9.5 g
• Atlantic capelin (semi-dried, baked)
  
  9.52 g