Fishes and Shellfishes Low in Lauric acid (241st - 260th) (per 100 g edible portion)

• Barracuda (raw)
  
  5 mg
• Mackerel (raw)
  
  5 mg
• Pacific saury (canned product, kabayaki)
  
  5 mg
• Black sea bream (raw)
  
  5 mg
• Red sea bream (cultured, boiled)
  
  5 mg
• Red sea bream (cultured, baked)
  
  5 mg
• Sandfish (namaboshi)
  
  5 mg
• Yellowtail (young, cultured, raw)
  
  5 mg
• Abalone (shiokara)
  
  5 mg
• Sea urchin (tsubu-uni)
  
  5 mg
• Sea urchin (neri-uni)
  
  5 mg
• Antarctic krill (boiled)
  
  5 mg
• Fish paste product (fish ham)
  
  5 mg
• Japanese anchovy (niboshi)
  
  6 mg
• Japanese pilchard (shioiwashi)
  
  6 mg
• Sablefish (raw)
  
  6 mg
• Chum salmon (raw)
  
  6 mg
• Chum salmon (boiled)
  
  6 mg
• Mackerel (boiled)
  
  6 mg
• Mackerel (baked)
  
  6 mg