Fishes and Shellfishes High in α-Linolenic acid (261st - 280th) (per 100 g edible portion)

• Walleye pollack (tarako, raw)
  
  6 mg
• Sole (raw)
  
  6 mg
• Skipjack, Processed product (katsuo-bushi)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Golden-thread (raw)
  
  6 mg
• Opossum shrimp (shiokara)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  5 mg
• Hard clam (baked)
  
  5 mg
• Japanese argentine (raw)
  
  5 mg
• Crimson sea bream (raw)
  
  5 mg
• Halfbeak (raw)
  
  5 mg
• Blue sprat (raw)
  
  5 mg
• Tile fish (baked)
  
  5 mg
• Sea squirt (shiokara)
  
  4 mg
• Sea squirt (raw)
  
  4 mg
• Squid, Processed product (saki-ika)
  
  4 mg
• Crab, Processed product (ganzuke)
  
  4 mg
• Hard clam (raw)
  
  4 mg
• Jackknife clam (raw)
  
  4 mg