Triacylglycerol equivalents Content of Fishes and Shellfishes (11 - 20)

14.2 g

(per 80 g edible portion)
Hairtail (raw)
27.5 g

(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
14.7 g

(per 130 g edible portion)
Pacific saury (baked)
13.3 g

(per 120 g edible portion)
Pacific saury (hirakiboshi)
62 g

(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
5.1 g

(per 35 g edible portion)
Pacific herring (migaki-nishin)
26.1 g

(per 180 g edible portion)
Yellowtail (mature, baked)
103 g

(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
12.8 g

(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
14 g

(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)

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