The amount of Fishes and Shellfishes that contain 40 g of Lipid (51 - 60)

• 

  7 g

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 5.7
• 

  8.6 g

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 4.7
• 

  17.1 g

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 2.3
• 

  2.3 g

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 17.4
• 

  13.1 g

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 3.1
• 

  9.1 g

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 4.4
• 

  8.7 g

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 4.6
• 

  6.1 g

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 6.6
• 

  5.4 g

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 7.4
• 

  37.8 g

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 1.1