Triacylglycerol equivalents Content of Fishes and Shellfishes (101 - 110)

0.3 g

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

(per 90 g edible portion)
Fish paste product (satsuma-age)
2.5 g

(per 150 g edible portion)
Bastard halibut (cultured, raw)
1.2 g

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

(per 45 g edible portion)
Walleye pollack (tarako, raw)
5.2 g

(per 360 g edible portion)
Fat greenling (raw)
1.2 g

(per 96 g edible portion)
Black rockfish (raw)
0.3 g

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

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

(per 130 g edible portion)
Amago salmon (cultured, raw)

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