Fishes and Shellfishes Low in Triacylglycerol equivalents (301st - 320th) (per 100 g edible portion)

• Mezashi (baked)
  
  8.4 g
• Pacific herring (ovary, dried)
  
  8.4 g
• Japanese pilchard, Canned product (in brine)
  
  8.5 g
• Carp (cultured, raw)
  
  8.9 g
• Red sea bream (cultured, raw)
  
  8.9 g
• Sandfish (namaboshi)
  
  8.9 g
• Coho salmon (cultured, raw)
  
  9 g
• Masu salmon (baked)
  
  9.1 g
• Horse mackerel (hirakiboshi, baked)
  
  9.2 g
• Mackerel (raw)
  
  9.2 g
• Mackerel (canned products, in brine)
  
  9.3 g
• Ayu sweetfish (cultured, baked)
  
  9.6 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  9.6 g
• Coho salmon (cultured, baked)
  
  9.6 g
• Japanese anchovy (raw)
  
  9.7 g
• Chinook salmon (raw)
  
  9.7 g
• Silver pomfret (raw)
  
  9.7 g
• Atlantic capelin (semi-dried, raw)
  
  9.9 g
• Atlantic capelin (semi-dried, baked)
  
  9.9 g
• Chum salmon (shiozake)
  
  10 g