Fishes and Shellfishes High in α-Linolenic acid (181st - 200th) (per 100 g edible portion)

• Goldstriped amberjack (raw)
  
  21 mg
• Chum salmon (aramaki raw)
  
  21 mg
• Chum salmon (raw)
  
  21 mg
• Japanese sand lance (niboshi)
  
  21 mg
• Shishamo smelt (semi-dried, baked)
  
  20 mg
• Butterfish (raw)
  
  20 mg
• Horse mackerel (baked)
  
  20 mg
• Firefly squid (seasoned and smoked)
  
  19 mg
• Barracuda (baked)
  
  19 mg
• Japanese anchovy (niboshi)
  
  19 mg
• Black sea bream (raw)
  
  18 mg
• Mackerel (saba-bushi)
  
  18 mg
• Amberjack (raw)
  
  18 mg
• With ovary (boiled)
  
  18 mg
• Common Japanese conger (raw)
  
  18 mg
• Opossum shrimp (tsukudani)
  
  17 mg
• Japanese bluefish (boiled)
  
  17 mg
• Atka mackerel (raw)
  
  17 mg
• Angry rockfish (raw)
  
  17 mg
• Japanese parrot fish (raw)
  
  17 mg