Fishes and Shellfishes High in α-Linolenic acid (1st - 20th) (per 100 g edible portion)

• Skipjack, Canned product (flaked meat in oil)
  
  1600 mg
• Ayu sweetfish (wild, viscera, raw)
  
  1500 mg
• Tuna, Canned product (flaked light meat in oil)
  
  1300 mg
• Carp (cultured, viscera, raw)
  
  720 mg
• Ayu sweetfish (wild, viscera, baked)
  
  560 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  440 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  430 mg
• Ayu sweetfish (wild, baked)
  
  390 mg
• Atlantic mackerel (boiled)
  
  360 mg
• Atlantic mackerel (baked)
  
  350 mg
• Japanese pilchard, Canned product (in oil)
  
  350 mg
• Mackerel, Processed product (shimesaba)
  
  330 mg
• Atlantic mackerel (raw)
  
  320 mg
• Anglerfish (liver, raw)
  
  260 mg
• Mackerel, Processed product (hirakiboshi)
  
  250 mg
• Oyster (canned in oil, smoked)
  
  240 mg
• Lamprey (dried)
  
  240 mg
• Ayu sweetfish (wild, raw)
  
  240 mg
• Mackerel, Processed product (shiosaba)
  
  230 mg
• Pale chub (raw)
  
  230 mg