Fishes and Shellfishes Low in Triacylglycerol equivalents (341st - 360th) (per 100 g edible portion)

• Caviar (salted product)
  
  13 g
• Chinook salmon (baked)
  
  13.1 g
• Pacific herring (raw)
  
  13.1 g
• Yellowtail (mature, raw)
  
  13.1 g
• Japanese pilchard (namaboshi)
  
  13.2 g
• Chum salmon (sujiko)
  
  13.5 g
• Rainbow trout (cultured in sea, baked)
  
  13.7 g
• Japanese pilchard, Canned product (kabayaki)
  
  14 g
• Ayu sweetfish (wild, viscera, raw)
  
  14.2 g
• Yellowtail (young, cultured, raw)
  
  14.3 g
• Yellowtail (mature, baked)
  
  14.5 g
• Pacific herring (migaki-nishin)
  
  14.6 g
• Striped mullet (karasumi)
  
  14.9 g
• Sablefish (raw)
  
  15 g
• Mackerel, Processed product (shiosaba)
  
  15.5 g
• Atlantic salmon (cultured, baked)
  
  15.8 g
• Pacific saury (hirakiboshi)
  
  15.8 g
• Japanese eel (cultured, raw)
  
  16.1 g
• Pacific saury (baked)
  
  16.2 g
• Pacific herring (hirakiboshi)
  
  17.1 g