Fishes and Shellfishes High in Triacylglycerol equivalents (21st - 40th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  19.9 g
• Kichiji rockfish (raw)
  
  19.7 g
• Southern black cod (raw)
  
  19.6 g
• Japanese eel (kabayaki)
  
  19.4 g
• Lamprey (raw)
  
  18.8 g
• Hairtail (raw)
  
  17.7 g
• Pacific saury (canned product, with seasoning)
  
  17.2 g
• Pacific herring (hirakiboshi)
  
  17.1 g
• Pacific saury (baked)
  
  16.2 g
• Japanese eel (cultured, raw)
  
  16.1 g
• Pacific saury (hirakiboshi)
  
  15.8 g
• Atlantic salmon (cultured, baked)
  
  15.8 g
• Mackerel, Processed product (shiosaba)
  
  15.5 g
• Sablefish (raw)
  
  15 g
• Striped mullet (karasumi)
  
  14.9 g
• Pacific herring (migaki-nishin)
  
  14.6 g
• Yellowtail (mature, baked)
  
  14.5 g
• Yellowtail (young, cultured, raw)
  
  14.3 g
• Ayu sweetfish (wild, viscera, raw)
  
  14.2 g
• Japanese pilchard, Canned product (kabayaki)
  
  14 g