Lipid Content of Fishes and Shellfishes (51 - 60)

7 g

(per 65 g edible portion)
Spanish mackerel (baked)
8.6 g

(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
17.1 g

(per 160 g edible portion)
Mackerel (canned products, in brine)
2.3 g

(per 45 g edible portion)
Sandfish (namaboshi)
13.1 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
9.1 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
8.7 g

(per 90 g edible portion)
Spanish mackerel (raw)
6.1 g

(per 115 g edible portion)
Japanese pilchard (shioiwashi)
5.4 g

(per 90 g edible portion)
Common Japanese conger (raw)
37.8 g

(per 1050 g edible portion)
Alfonsino (raw)

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