Fishes and Shellfishes Low in Triacylglycerol equivalents (261st - 280th) (per 100 g edible portion)

• Mirinboshi (anchovy)
  
  5 g
• Pink salmon (raw)
  
  5.1 g
• With ovary (boiled)
  
  5.3 g
• Black sea bream (raw)
  
  5.4 g
• Swordfish (raw)
  
  5.5 g
• Chum salmon (aramaki baked)
  
  5.5 g
• Atka mackerel (hirakiboshi)
  
  5.5 g
• Japanese parrot fish (raw)
  
  5.7 g
• Pink salmon (salted)
  
  6.1 g
• Fish paste product (fish ham)
  
  6.1 g
• Pink salmon (baked)
  
  6.2 g
• Masu salmon (raw)
  
  6.2 g
• Fish paste product (datemaki)
  
  6.3 g
• Atlantic horse mackerel (boiled)
  
  6.4 g
• Butterfish (raw)
  
  6.4 g
• Barracuda (raw)
  
  6.4 g
• Pink salmon (canned in brine)
  
  6.5 g
• Silver warehou (raw)
  
  6.5 g
• Fish paste product (fish sausage)
  
  6.5 g
• Ayu sweetfish (cultured, raw)
  
  6.6 g