Fishes and Shellfishes Low in Lauric acid (221st - 240th) (per 100 g edible portion)

• Pink salmon (canned in brine)
  
  3 mg
• Spanish mackerel (raw)
  
  3 mg
• Spanish mackerel (baked)
  
  3 mg
• Red sea bream (wild, raw)
  
  3 mg
• Yellowfin goby (tsukudani)
  
  3 mg
• Atka mackerel (salted)
  
  3 mg
• Fish paste product (yaki-chikuwa)
  
  3 mg
• Fish paste product (tsumire)
  
  3 mg
• Atlantic horse mackerel (boiled)
  
  4 mg
• Tile fish (raw)
  
  4 mg
• Tile fish (boiled)
  
  4 mg
• Big-eye sardine (maruboshi)
  
  4 mg
• Japanese sculpin (raw)
  
  4 mg
• Japanese sculpin (boiled)
  
  4 mg
• Carp (cultured, boiled)
  
  4 mg
• Pink salmon (salted)
  
  4 mg
• Red sea bream (cultured, raw)
  
  4 mg
• Atlantic horse mackerel (raw)
  
  5 mg
• Atlantic horse mackerel (baked)
  
  5 mg
• Tile fish (baked)
  
  5 mg