Fishes and Shellfishes Low in Octadecatetraenoic acid (381st - 387th) (per 100 g edible portion)

• Pacific saury (raw)
  
  750 mg
• Pacific saury (canned product, with seasoning)
  
  760 mg
• Anglerfish (liver, raw)
  
  780 mg
• Mackerel, Processed product (shimesaba)
  
  880 mg
• Atlantic mackerel (raw)
  
  1000 mg
• Atlantic mackerel (boiled)
  
  1100 mg
• Atlantic mackerel (baked)
  
  1100 mg