Fishes and Shellfishes Low in Lipid (341st - 360th) (per 100 g edible portion)

• Atlantic salmon (cultured, raw)
  
  16.1 g
• Rainbow trout (cultured in sea, baked)
  
  16.3 g
• Mackerel (boiled)
  
  16.4 g
• Chinook salmon (baked)
  
  16.7 g
• Pacific herring (migaki-nishin)
  
  16.7 g
• Caviar (salted product)
  
  17.1 g
• Mackerel (baked)
  
  17.1 g
• Chum salmon (sujiko)
  
  17.4 g
• Ayu sweetfish (wild, viscera, raw)
  
  17.5 g
• Sablefish (raw)
  
  17.5 g
• Yellowtail (mature, raw)
  
  17.6 g
• Yellowtail (young, cultured, raw)
  
  18.2 g
• Mezashi (raw)
  
  18.9 g
• Pacific saury (canned product, with seasoning)
  
  18.9 g
• Pacific saury (hirakiboshi)
  
  19 g
• Mackerel, Processed product (shiosaba)
  
  19.1 g
• Japanese eel (cultured, raw)
  
  19.3 g
• Pacific herring (hirakiboshi)
  
  19.7 g
• Atlantic salmon (cultured, baked)
  
  20 g
• Yellowtail (mature, baked)
  
  20.4 g