Fishes and Shellfishes High in Lipid (41st - 60th) (per 100 g edible portion)

• Chum salmon (sujiko)
  
  17.4 g
• Mackerel (baked)
  
  17.1 g
• Caviar (salted product)
  
  17.1 g
• Pacific herring (migaki-nishin)
  
  16.7 g
• Chinook salmon (baked)
  
  16.7 g
• Mackerel (boiled)
  
  16.4 g
• Rainbow trout (cultured in sea, baked)
  
  16.3 g
• Atlantic salmon (cultured, raw)
  
  16.1 g
• Japanese pilchard (namaboshi)
  
  16 g
• Coho salmon (cultured, baked)
  
  15.8 g
• Mirinboshi (japanese pilchard)
  
  15.7 g
• Chum salmon (ikura)
  
  15.6 g
• Japanese pilchard, Canned product (kabayaki)
  
  15.6 g
• Pacific herring (raw)
  
  15.1 g
• Ayu sweetfish (cultured, baked)
  
  15.1 g
• Mezashi (baked)
  
  15 g
• Rainbow trout (cultured in sea, raw)
  
  14.7 g
• Japanese pilchard (baked)
  
  14 g
• Mackerel (canned products, miso-ni)
  
  13.9 g
• Japanese pilchard (raw)
  
  13.9 g