The amount of Fishes and Shellfishes that contain 1600 mg of α-Linolenic acid (11 - 20)

• 

  920 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 1.7
• 

  352 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 4.5
• 

  221 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 7.2
• 

  136 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 11.8
• 

  153 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 10.5
• 

  143 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 11.2
• 

  56 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 28.6
• 

  137 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 11.7
• 

  11 mg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 145
• 

  1008 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 1.6