Fishes and Shellfishes Low in Triacylglycerol equivalents (141st - 160th) (per 100 g edible portion)

• Sakura shrimp (niboshi)
  
  1.1 g
• Opossum shrimp (tsukudani)
  
  1.1 g
• Japanese dace (raw)
  
  1.2 g
• Pacific halibut (raw)
  
  1.2 g
• Marbled sole (raw)
  
  1.2 g
• Sole (raw)
  
  1.2 g
• Pond smelt (raw)
  
  1.2 g
• Oyster (cultured, boiled)
  
  1.2 g
• Hard clam (tsukudani)
  
  1.2 g
• Shrimp, Processed product (boiled and dried shrimps)
  
  1.2 g
• Golden-thread (raw)
  
  1.3 g
• Ark shell (canned with seasoning)
  
  1.3 g
• Shrimp, Processed product (tsukudani)
  
  1.3 g
• Striped marlin (raw)
  
  1.4 g
• Dolphinfish (raw)
  
  1.4 g
• Japanese icefish (raw)
  
  1.4 g
• Firefly squid (boiled)
  
  1.5 g
• Japanese sand lance (ameni)
  
  1.6 g
• Pacific herring (ovary, salted, desalted)
  
  1.6 g
• Yellowfin goby (tsukudani)
  
  1.6 g