Fishes and Shellfishes High in Lipid (61st - 80th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  13.7 g
• Pacific herring (ovary, dried)
  
  13.6 g
• Red sea bream (cultured, baked)
  
  13.6 g
• Carp (cultured, boiled)
  
  13.4 g
• Japanese pilchard (boiled)
  
  13.1 g
• Ayu sweetfish (uruka)
  
  13.1 g
• Pacific saury (canned product, kabayaki)
  
  13 g
• Coho salmon (cultured, raw)
  
  12.8 g
• Common Japanese conger (steamed)
  
  12.7 g
• Japanese bluefish (raw)
  
  12.6 g
• Mackerel (canned productswith seasoning)
  
  12.6 g
• Chinook salmon (raw)
  
  12.5 g
• Horse mackerel (hirakiboshi, baked)
  
  12.3 g
• Mackerel (raw)
  
  12.1 g
• Japanese anchovy (raw)
  
  12.1 g
• Masu salmon (baked)
  
  12 g
• Japanese pilchard, Canned product (with seasoning)
  
  11.9 g
• Atlantic capelin (semi-dried, raw)
  
  11.6 g
• Atlantic capelin (semi-dried, baked)
  
  11.3 g
• Chum salmon (shiozake)
  
  11.1 g