10. Mackerel

One of the important food fish consumed worldwide is Mackerel, a type of oily fish that is best eaten fresh on the day of capture because of its tendency to spoil quickly. Before the invention of canning, the fish were primarily pickled in a lot of salt by the French, while the Japanese used vinegar and salt to make a type of sushi known as saba-sushi. Fresh or not, this type of fish contains large amounts of purines which, when broken down, forms uric acid, the main culprit in the formation of gout.