Fishes and Shellfishes High in Triacylglycerol equivalents (161st - 180th) (per 100 g edible portion)

• Blue sprat (seasoned and dried)
  
  3.6 g
• Japanese sculpin (tsukudani)
  
  3.6 g
• Big-eye sardine (maruboshi)
  
  3.6 g
• Big-eye sardine (raw)
  
  3.6 g
• Sea urchin (tsubu-uni)
  
  3.5 g
• Japanese seaperch (raw)
  
  3.5 g
• Amberjack (raw)
  
  3.5 g
• Firefly squid (seasoned and smoked)
  
  3.4 g
• Girella (raw)
  
  3.4 g
• Pacific herring (ovary, raw)
  
  3.4 g
• Chum salmon (raw)
  
  3.4 g
• Japanese sculpin (raw)
  
  3.4 g
• Horse mackerel (boiled)
  
  3.4 g
• Willow shiner (raw)
  
  3.2 g
• Atka mackerel (raw)
  
  3.2 g
• Squid, Processed product (kiriika-ameni)
  
  3.1 g
• Japanese sand lance (niboshi)
  
  3.1 g
• Fish paste product (satsuma-age)
  
  3 g
• Gurnard (raw)
  
  3 g
• Bastard halibut (cultured, raw)
  
  3 g