Triacylglycerol equivalents Content of Fishes and Shellfishes (51 - 60)

2 g

(per 45 g edible portion)
Sandfish (namaboshi)
52.5 g

(per 1310 g edible portion)
Red sea bream (cultured, raw)
1.8 g

(per 25 g edible portion)
Mezashi (baked)
10.7 g

(per 130 g edible portion)
Gizzard shad (amazu-zuke)
7.2 g

(per 90 g edible portion)
Spanish mackerel (raw)
4.7 g

(per 90 g edible portion)
Common Japanese conger (raw)
5.1 g

(per 65 g edible portion)
Spanish mackerel (baked)
33.2 g

(per 1050 g edible portion)
Alfonsino (raw)
6.8 g

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

(per 115 g edible portion)
Japanese pilchard (shioiwashi)

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