Fishes and Shellfishes Low in Fatty acids (Total) (341st - 360th) (per 100 g edible portion)

• Atlantic salmon (cultured, raw)
  
  12.31 g
• Caviar (salted product)
  
  12.41 g
• Chinook salmon (baked)
  
  12.57 g
• Japanese pilchard (namaboshi)
  
  12.59 g
• Pacific herring (raw)
  
  12.66 g
• Yellowtail (mature, raw)
  
  12.71 g
• Chum salmon (sujiko)
  
  12.97 g
• Rainbow trout (cultured in sea, baked)
  
  13.07 g
• Japanese pilchard, Canned product (kabayaki)
  
  13.36 g
• Ayu sweetfish (wild, viscera, raw)
  
  13.52 g
• Yellowtail (young, cultured, raw)
  
  13.67 g
• Pacific herring (migaki-nishin)
  
  14.09 g
• Yellowtail (mature, baked)
  
  14.1 g
• Striped mullet (karasumi)
  
  14.23 g
• Sablefish (raw)
  
  14.32 g
• Mackerel, Processed product (shiosaba)
  
  14.84 g
• Atlantic salmon (cultured, baked)
  
  15.16 g
• Pacific saury (hirakiboshi)
  
  15.17 g
• Japanese eel (cultured, raw)
  
  15.45 g
• Pacific saury (baked)
  
  15.56 g