Fishes and Shellfishes High in α-Linolenic acid (61st - 80th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  90 mg
• Japanese pilchard (raw)
  
  90 mg
• Hairtail (raw)
  
  89 mg
• Mezashi (raw)
  
  88 mg
• Japanese pilchard (baked)
  
  88 mg
• Red sea bream (cultured, baked)
  
  84 mg
• Japanese eel (kabayaki)
  
  84 mg
• Japanese pilchard (boiled)
  
  84 mg
• Red sea bream (cultured, raw)
  
  83 mg
• Chum salmon (ikura)
  
  83 mg
• Ayu sweetfish (cultured, baked)
  
  82 mg
• Crucian carp (boiled)
  
  81 mg
• Rainbow trout (cultured in sea, raw)
  
  81 mg
• Tuna, Canned product (flaked white meat in oil)
  
  79 mg
• Conger pike (raw)
  
  79 mg
• Carp (cultured, raw)
  
  78 mg
• Mackerel (baked)
  
  77 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  76 mg
• Japanese pilchard, Canned product (in brine)
  
  76 mg
• Red sea bream (cultured, boiled)
  
  75 mg