Fishes and Shellfishes Low in Lauric acid (261st - 280th) (per 100 g edible portion)

• Atlantic mackerel (baked)
  
  6 mg
• Mackerel (canned products, miso-ni)
  
  6 mg
• Mackerel (canned productswith seasoning)
  
  6 mg
• Pacific saury (baked)
  
  6 mg
• Catfish (raw)
  
  6 mg
• Atka mackerel (hirakiboshi)
  
  6 mg
• Silver pomfret (raw)
  
  6 mg
• Ayu sweetfish (uruka)
  
  7 mg
• Blue sprat (seasoned and dried)
  
  7 mg
• Chum salmon (baked)
  
  7 mg
• Atlantic mackerel (boiled)
  
  7 mg
• Pacific saury (canned product, with seasoning)
  
  7 mg
• Japanese anchovy (raw)
  
  8 mg
• Pacific saury (raw)
  
  8 mg
• Atlantic capelin (semi-dried, raw)
  
  8 mg
• Atlantic capelin (semi-dried, baked)
  
  8 mg
• Japanese pilchard (boiled)
  
  9 mg
• Atlantic mackerel (raw)
  
  9 mg
• Shishamo smelt (semi-dried, raw)
  
  9 mg
• Shishamo smelt (semi-dried, baked)
  
  9 mg