Fishes and Shellfishes High in Triacylglycerol equivalents (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, raw)
  
  46.8 g
• Ayu sweetfish (cultured, viscera, baked)
  
  45.6 g
• Anglerfish (liver, raw)
  
  36.7 g
• Japanese pilchard, Canned product (in oil)
  
  29.1 g
• Mackerel, Processed product (hirakiboshi)
  
  25.4 g
• Lamprey (dried)
  
  24.3 g
• Atlantic mackerel (baked)
  
  23.8 g
• Southern bluefin tuna (fatty meat, raw)
  
  23.7 g
• Bluefin tuna (fatty meat, raw)
  
  23.5 g
• Atlantic mackerel (boiled)
  
  23.5 g
• Skipjack, Canned product (flaked meat in oil)
  
  23.4 g
• Carp (cultured, viscera, raw)
  
  22.6 g
• Japanese eel (shirayaki)
  
  22.6 g
• Mackerel, Processed product (shimesaba)
  
  22.5 g
• Atlantic mackerel (raw)
  
  22.3 g
• Tuna, Canned product (flaked white meat in oil)
  
  21.8 g
• Oyster (canned in oil, smoked)
  
  21.7 g
• Tuna, Canned product (flaked light meat in oil)
  
  21.3 g
• Pacific saury (mirinboshi)
  
  20.3 g
• Pacific saury (raw)
  
  20.1 g