Fishes and Shellfishes High in α-Linolenic acid (241st - 260th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  8 mg
• Walleye pollack (tarako, baked)
  
  8 mg
• Dolphinfish (raw)
  
  8 mg
• Dried flounder
  
  8 mg
• Brown sole (baked)
  
  8 mg
• Brown sole (raw)
  
  8 mg
• Tile fish (boiled)
  
  8 mg
• Squid, Processed product (kiriika-ameni)
  
  7 mg
• Hard clam (boiled)
  
  7 mg
• Bastard halibut (wild, raw)
  
  7 mg
• Pacific herring (ovary, salted, desalted)
  
  7 mg
• Yellow sea bream (raw)
  
  7 mg
• Skipjack, Processed product (kezuri-bushi)
  
  7 mg
• Tile fish (raw)
  
  7 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Short-necked clam, Canned product (in brine)
  
  6 mg
• Hoki (raw)
  
  6 mg
• Gurnard (raw)
  
  6 mg
• Walleye pollack (karashi-mentaiko)
  
  6 mg