Fishes and Shellfishes High in Triacylglycerol equivalents (81st - 100th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  9 g
• Sandfish (namaboshi)
  
  8.9 g
• Red sea bream (cultured, raw)
  
  8.9 g
• Carp (cultured, raw)
  
  8.9 g
• Japanese pilchard, Canned product (in brine)
  
  8.5 g
• Pacific herring (ovary, dried)
  
  8.4 g
• Mezashi (baked)
  
  8.4 g
• Gizzard shad (amazu-zuke)
  
  8.2 g
• Spanish mackerel (raw)
  
  8 g
• Common Japanese conger (raw)
  
  8 g
• Atlantic horse mackerel (baked)
  
  8 g
• Spanish mackerel (baked)
  
  7.9 g
• Alfonsino (raw)
  
  7.9 g
• Japanese bluefish (boiled)
  
  7.7 g
• Chum salmon (canned in brine)
  
  7.5 g
• Ayu sweetfish (wild, viscera, baked)
  
  7.5 g
• Yellowstriped butterfish (raw)
  
  7.4 g
• Atlantic horse mackerel (raw)
  
  7.4 g
• Catfish (raw)
  
  7.3 g
• Japanese pilchard (shioiwashi)
  
  7.2 g