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113 Fish Highest in Fat

Ranked by a serving size.
65g Fat = 100% DV
  1. Atlantic Mackerel (cooked)
    30.3g (47% DV) in 6oz fillet
  2. Cooked Pacific Herring
    25.6g (39% DV) in 1 fillet
  3. Cooked Eel
    23.8g (37% DV) in 1 fillet
  4. Farmed Atlantic Salmon
    21g (32% DV) in 6oz fillet
  5. Canned Sardines
    17.1g (26% DV) in 1 cup, drained
  6. Cooked Sablefish
    16.7g (26% DV) in 3 oz
  7. Atlantic Herring
    16.6g (25% DV) in 1 fillet
  8. Atlantic Mackerel (raw)
    15.6g (24% DV) in 1 fillet
  9. Cooked Coho Salmon (farmed)
    14g (22% DV) in 6oz fillet
  10. Wild Atlantic Salmon (cooked)
    13.8g (21% DV) in 6oz fillet
  11. Farmed Atlantic Salmon (raw)
    11.4g (18% DV) in 3 oz
  12. Cooked Pompano
    10.7g (16% DV) in 1 fillet
  13. Bluefin Tuna (cooked)
    10.7g (16% DV) in 6oz fillet
  14. Cooked Yellowtail
    9.8g (15% DV) in 1/2 fillet
  15. Cooked Sockeye Salmon
    9.5g (15% DV) in 6oz fillet
  16. Cooked Trout
    8.3g (13% DV) in 1 fillet
  17. Cooked Coho Salmon (wild)
    7.3g (11% DV) in 6oz fillet
  18. Cooked Tilefish
    7g (11% DV) in 1/2 fillet
  19. Canned White Tuna (oil Packed)
    6.9g (11% DV) in 3 oz
  20. Cooked Swordfish
    6.7g (10% DV) in 3 oz
  21. Canned Eastern Oysters
    6.7g (10% DV) in 1 can (12 oz), oysters and liquid
  22. Raw Coho Salmon
    6.5g (10% DV) in 3 oz
  23. Cooked Whitefish
    6.4g (10% DV) in 3 oz
  24. Fried Calamari
    6.4g (10% DV) in 3 oz
  25. Canned Salmon
    6.3g (10% DV) in 3 oz
  26. Abalone (cooked)
    5.8g (9% DV) in 3 oz
  27. Wild Atlantic Salmon (raw)
    5.4g (8% DV) in 3 oz
  28. Fish Trout Mixed Species Cooked Dry Heat
    5.3g (8% DV) in 1 fillet
  29. Cooked Rainbow Trout
    5.2g (8% DV) in 1 fillet
  30. Pickled Herring
    5.1g (8% DV) in 1 oz, boneless
  31. Canned Sockeye Salmon
    5g (8% DV) in 3 oz
  32. Rainbow Trout (raw)
    4.9g (8% DV) in 1 fillet
  33. Blue Crab Cakes
    4.5g (7% DV) in 1 cake
  34. Cooked Tilapia
    4.5g (7% DV) in 6oz fillet
  35. Yellowtail (raw)
    4.5g (7% DV) in 3 oz
  36. Cooked Sturgeon
    4.4g (7% DV) in 3 oz
  37. Bluefin Tuna (raw)
    4.2g (6% DV) in 3 oz
  38. Anchovies (raw)
    4.1g (6% DV) in 3 oz
  39. Cooked Catfish
    4.1g (6% DV) in 1 fillet
  40. Cooked Pacific Oysters
    3.9g (6% DV) in 3 oz
  41. Cooked Blue Mussels
    3.8g (6% DV) in 3 oz
  42. Pink Salmon (raw)
    3.7g (6% DV) in 3 oz
  43. Smoked Sturgeon
    3.7g (6% DV) in 3 oz
  44. Cooked Striped Bass
    3.7g (6% DV) in 1 fillet
  45. Striped Bass (raw)
    3.7g (6% DV) in 1 fillet
  46. Cooked Clams
    3.7g (6% DV) in 20 small
  47. Canned Pink Salmon
    3.6g (6% DV) in 3 oz
  48. Cooked Turbot
    3.2g (5% DV) in 3 oz
  49. Fish Bass Freshwater Mixed Species Cooked Dry Heat
    2.9g (5% DV) in 1 fillet
  50. Cooked Snapper
    2.9g (4% DV) in 1 fillet
  51. Fresh Water Bass (raw)
    2.9g (4% DV) in 1 fillet
  52. Fish Caviar Black And Red Granular
    2.9g (4% DV) in 1 tbsp
  53. Cooked Smelt
    2.6g (4% DV) in 3 oz
  54. Cooked Grouper
    2.6g (4% DV) in 1 fillet
  55. Cooked Sea Bass
    2.6g (4% DV) in 1 fillet
  56. Canned White Tuna (water Packed)
    2.5g (4% DV) in 3 oz
  57. Kippered Herring
    2.5g (4% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  58. Fish Roe (cooked)
    2.3g (4% DV) in 1 oz
  59. Cooked Eastern Oysters (wild)
    2.3g (3% DV) in 3 oz
  60. Cooked King Mackerel
    2.2g (3% DV) in 3 oz
  61. Alaskan King Crab
    2.1g (3% DV) in 1 leg
  62. Raw Tilapia
    2g (3% DV) in 1 fillet
  63. Canned Anchovies
    1.9g (3% DV) in 5 anchovies
  64. Cooked Walleye Pike
    1.9g (3% DV) in 1 fillet
  65. Cooked Eastern Oysters (farmed)
    1.8g (3% DV) in 3 oz
  66. Octopus (cooked)
    1.8g (3% DV) in 3 oz
  67. Canned Shrimp
    1.7g (3% DV) in 1 cup
  68. Cooked Spiny Lobster
    1.6g (3% DV) in 3 oz
  69. Dungeness Crab (raw)
    1.6g (2% DV) in 1 crab
  70. Cooked Atlantic Cod
    1.5g (2% DV) in 1 fillet
  71. Baked Conch
    1.5g (2% DV) in 1 cup, sliced
  72. Cooked Northern Pike
    1.5g (2% DV) in 6oz fillet
  73. Cooked Shrimp
    1.4g (2% DV) in 3 oz
  74. Cooked Wild Eastern Oysters
    1.4g (2% DV) in 6 medium
  75. Cooked Mahimahi
    1.4g (2% DV) in 1 fillet
  76. Cooked Halibut
    1.4g (2% DV) in 3 oz
  77. Canned Clams
    1.4g (2% DV) in 3 oz
  78. Raw Eastern Oysters
    1.3g (2% DV) in 3 oz
  79. Queen Crab (cooked)
    1.3g (2% DV) in 3 oz
  80. Smoked Whitefash
    1.3g (2% DV) in 1 cup, cooked
  81. Smoked Salmon
    1.2g (2% DV) in 1 oz, boneless
  82. Cooked Whiting
    1.2g (2% DV) in 1 fillet
  83. Raw Whiting
    1.2g (2% DV) in 1 fillet
  84. Cooked Cuttlefish
    1.2g (2% DV) in 3 oz
  85. Cooked Lingcod
    1.2g (2% DV) in 3 oz
  86. Raw Pacific Oysters
    1.2g (2% DV) in 1 medium
  87. Cooked Crayfish
    1.1g (2% DV) in 3 oz
  88. Cooked Skipjack
    1.1g (2% DV) in 3 oz
  89. Cooked Pollock
    1.1g (2% DV) in 3 oz
  90. Cooked Dungeness Crab
    1.1g (2% DV) in 3 oz
  91. Crayfish
    1g (2% DV) in 3 oz
  92. Queen Crab (raw)
    1g (2% DV) in 3 oz
  93. Cooked Yellowfin Tuna
    1g (2% DV) in 6oz fillet
  94. Canned Blue Crab
    1g (2% DV) in 1 cup
  95. Cooked Atlantic Perch
    0.9g (1% DV) in 1 fillet
  96. Fish Roe
    0.9g (1% DV) in 1 tbsp
  97. Blue Crab
    0.9g (1% DV) in 1 cup, flaked and pieces
  98. Skipjack Tuna (raw)
    0.9g (1% DV) in 3 oz
  99. Cooked Haddock
    0.8g (1% DV) in 1 fillet
  100. Clams (raw)
    0.8g (1% DV) in 3 oz
  101. Cooked Orange Roughy
    0.8g (1% DV) in 3 oz
  102. Canned Atlantic Cod
    0.7g (1% DV) in 3 oz
  103. Lobster (cooked)
    0.7g (1% DV) in 3 oz
  104. Scallops
    0.7g (1% DV) in 3 oz
  105. Cooked Alaska Pollock
    0.7g (1% DV) in 1 fillet
  106. Whelk (cooked)
    0.7g (1% DV) in 3 oz
  107. Cooked Pacific Cod
    0.5g (1% DV) in 1 fillet
  108. Squid (raw)
    0.4g (1% DV) in 1 oz, boneless
  109. Imitation Crab Meat
    0.4g (1% DV) in 3 oz
  110. Smoked Haddock
    0.3g in 1 oz, boneless
  111. Cooked Cod
    0.2g in 3 oz
  112. Raw Scallops
    0.1g in 1 unit 2 large or 5 small
  113. Yellowfin Tuna (raw)
    0.1g in 1 oz, boneless

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.