The amount of Fishes and Shellfishes that contain 40 g of Lipid (21 - 30)

• 

  15.7 g

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 2.5
• 

  29.1 g

  (per 170 g edible portion)

  Mackerel (baked)
  × 1.4
• 

  5.8 g

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 6.9
• 

  31.1 g

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 1.3
• 

  36.1 g

  (per 220 g edible portion)

  Mackerel (boiled)
  × 1.1
• 

  8.4 g

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 4.8
• 

  12.6 g

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 3.2
• 

  4.7 g

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 8.5
• 

  15.6 g

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 2.6
• 

  5.4 g

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 7.4