Fishes and Shellfishes High in Triacylglycerol equivalents (41st - 60th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, baked)
  
  13.7 g
• Chum salmon (sujiko)
  
  13.5 g
• Japanese pilchard (namaboshi)
  
  13.2 g
• Yellowtail (mature, raw)
  
  13.1 g
• Pacific herring (raw)
  
  13.1 g
• Chinook salmon (baked)
  
  13.1 g
• Caviar (salted product)
  
  13 g
• Atlantic salmon (cultured, raw)
  
  12.9 g
• Mackerel (baked)
  
  12.7 g
• Mackerel (canned products, miso-ni)
  
  12.5 g
• Rainbow trout (cultured in sea, raw)
  
  12.1 g
• Mirinboshi (japanese pilchard)
  
  12.1 g
• Mackerel (boiled)
  
  11.9 g
• Carp (cultured, boiled)
  
  11.8 g
• Pacific saury (canned product, kabayaki)
  
  11.7 g
• Chum salmon (ikura)
  
  11.7 g
• Japanese bluefish (raw)
  
  11.6 g
• Mackerel (canned productswith seasoning)
  
  11.2 g
• Mezashi (raw)
  
  11 g
• Japanese pilchard (baked)
  
  11 g