Lipid Content of Fishes and Shellfishes (81 - 90)

72.5 g

(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.6 g

(per 10 g edible portion)
Japanese anchovy (niboshi)
4.9 g

(per 80 g edible portion)
Walleye pollack (tarako, baked)
7.3 g

(per 120 g edible portion)
Chum salmon (aramaki raw)
0.6 g

(per 10 g edible portion)
Japanese sand lance (niboshi)
3.3 g

(per 55 g edible portion)
Sockeye salmon (baked)
0.9 g

(per 16 g edible portion)
Sea urchin (tsubu-uni)
38 g

(per 1310 g edible portion)
Red sea bream (wild, raw)
1.5 g

(per 65 g edible portion)
Sandfish (raw)
0.6 g

(per 10 g edible portion)
Japanese anchovy (tazukuri)

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