Lipid Content of Fishes and Shellfishes (31 - 40)

3.2 g

(per 25 g edible portion)
Mezashi (baked)
13.8 g

(per 152 g edible portion)
Japanese pilchard (baked)
26.4 g

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
10.6 g

(per 152 g edible portion)
Japanese pilchard (raw)
143.6 g

(per 1310 g edible portion)
Red sea bream (cultured, boiled)
12.9 g

(per 95 g edible portion)
Red sea bream (cultured, baked)
15.9 g

(per 152 g edible portion)
Japanese pilchard (boiled)
13 g

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
12.2 g

(per 95 g edible portion)
Coho salmon (cultured, raw)
5.1 g

(per 40 g edible portion)
Common Japanese conger (steamed)

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