Fishes and Shellfishes High in Triacylglycerol equivalents (181st - 200th) (per 100 g edible portion)

• Ayu sweetfish (wild, baked)
  
  3 g
• Walleye pollack (tarako, raw)
  
  2.9 g
• Fat greenling (raw)
  
  2.9 g
• Pond smelt (ameni)
  
  2.8 g
• Black rockfish (raw)
  
  2.8 g
• Mackerel (saba-bushi)
  
  2.8 g
• Char (cultured, raw)
  
  2.8 g
• Japanese anchovy (tazukuri)
  
  2.8 g
• Japanese anchovy (niboshi)
  
  2.8 g
• Tile fish (boiled)
  
  2.8 g
• Amago salmon (cultured, raw)
  
  2.8 g
• Squid, Processed product (shiokara)
  
  2.7 g
• Horse mackerel (raw)
  
  2.7 g
• Fish paste product (tsumire)
  
  2.6 g
• Abalone (shiokara)
  
  2.6 g
• Barracouta (raw)
  
  2.6 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  2.6 g
• Pacific Ocean perch (raw)
  
  2.6 g
• Sea urchin (raw gonads)
  
  2.5 g
• Yellow sea bream (raw)
  
  2.5 g