Fishes and Shellfishes Low in Triacylglycerol equivalents (241st - 260th) (per 100 g edible portion)

• Japanese sculpin (boiled)
  
  4.1 g
• Barracuda (baked)
  
  4.1 g
• Chum salmon (baked)
  
  4.1 g
• Atka mackerel (salted)
  
  4.1 g
• Japanese pilchard (maruboshi)
  
  4.3 g
• Conger pike (raw)
  
  4.3 g
• Striped mullet (raw)
  
  4.3 g
• Chum salmon (aramaki raw)
  
  4.4 g
• Sockeye salmon (smoked)
  
  4.4 g
• Tatamiiwashi
  
  4.5 g
• Red sea bream (wild, raw)
  
  4.6 g
• Tilapia (raw)
  
  4.6 g
• Sandfish (raw)
  
  4.6 g
• Brownstriped mackerel scad (hirakiboshi)
  
  4.7 g
• Pale chub (raw)
  
  4.7 g
• Brownstriped mackerel scad (raw)
  
  4.8 g
• Three-line grunt (raw)
  
  4.8 g
• With ovary (raw)
  
  4.8 g
• Skipjack (caught in autumn, raw)
  
  4.9 g
• Sockeye salmon (baked)
  
  4.9 g