Fishes and Shellfishes High in α-Linolenic acid (41st - 60th) (per 100 g edible portion)

• Japanese sculpin (boiled)
  
  130 mg
• Japanese pilchard, Canned product (kabayaki)
  
  130 mg
• Fish paste product (datemaki)
  
  120 mg
• Catfish (raw)
  
  120 mg
• Japanese sculpin (tsukudani)
  
  120 mg
• Japanese sculpin (raw)
  
  120 mg
• Yellowtail (mature, baked)
  
  110 mg
• Chum salmon (sujiko)
  
  110 mg
• Pacific herring (raw)
  
  100 mg
• Chum salmon (shiozake)
  
  100 mg
• Kichiji rockfish (raw)
  
  100 mg
• Ayu sweetfish (uruka)
  
  100 mg
• Mackerel (canned productswith seasoning)
  
  98 mg
• Yellowtail (mature, raw)
  
  97 mg
• Carp (cultured, boiled)
  
  96 mg
• Chinook salmon (raw)
  
  95 mg
• Coho salmon (cultured, baked)
  
  94 mg
• Pond smelt (ameni)
  
  93 mg
• Rainbow trout (cultured in sea, baked)
  
  92 mg
• Masu salmon (baked)
  
  92 mg