Fishes and Shellfishes High in Triacylglycerol equivalents (141st - 160th) (per 100 g edible portion)

• Striped mullet (raw)
  
  4.3 g
• Conger pike (raw)
  
  4.3 g
• Japanese pilchard (maruboshi)
  
  4.3 g
• Atka mackerel (salted)
  
  4.1 g
• Chum salmon (baked)
  
  4.1 g
• Barracuda (baked)
  
  4.1 g
• Japanese sculpin (boiled)
  
  4.1 g
• Japanese eel (viscera, raw)
  
  4.1 g
• Brownstriped mackerel scad (baked)
  
  4.1 g
• Japanese sand lance (raw)
  
  3.9 g
• Horse mackerel (baked)
  
  3.9 g
• Firefly squid (tsukudani)
  
  3.8 g
• Young bluefin tuna (raw)
  
  3.8 g
• Chum salmon (boiled)
  
  3.8 g
• Masu trout (cultured, raw)
  
  3.7 g
• Walleye pollack (tarako, baked)
  
  3.7 g
• Sockeye salmon (raw)
  
  3.7 g
• Rainbow trout (cultured in freshwater, raw)
  
  3.7 g
• Pond smelt (tsukudani)
  
  3.6 g
• Goldstriped amberjack (raw)
  
  3.6 g