Lipid Content of Fishes and Shellfishes (21 - 30)

15.7 g

(per 90 g edible portion)
Chum salmon (sujiko)
29.1 g

(per 170 g edible portion)
Mackerel (baked)
5.8 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)
31.1 g

(per 186 g edible portion)
Chinook salmon (baked)
36.1 g

(per 220 g edible portion)
Mackerel (boiled)
8.4 g

(per 87 g edible portion)
Japanese pilchard (namaboshi)
12.6 g

(per 80 g edible portion)
Coho salmon (cultured, baked)
4.7 g

(per 30 g edible portion)
Chum salmon (ikura)
15.6 g

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
5.4 g

(per 80 g edible portion)
Ayu sweetfish (cultured, baked)

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