Fishes and Shellfishes High in α-Linolenic acid (81st - 100th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  75 mg
• Crucian carp (raw)
  
  74 mg
• Mackerel (canned products, in brine)
  
  72 mg
• Chum salmon (canned in brine)
  
  71 mg
• Mirinboshi (japanese pilchard)
  
  68 mg
• Mackerel (boiled)
  
  67 mg
• Japanese pilchard, Canned product (with seasoning)
  
  67 mg
• Japanese pilchard (namaboshi)
  
  66 mg
• Yellowfin goby (tsukudani)
  
  65 mg
• Mezashi (baked)
  
  65 mg
• Pacific herring (smoked)
  
  64 mg
• Masu salmon (raw)
  
  64 mg
• Sandfish (namaboshi)
  
  63 mg
• Pacific herring (hirakiboshi)
  
  63 mg
• Pink salmon (baked)
  
  62 mg
• Southern black cod (raw)
  
  59 mg
• Pink salmon (canned in brine)
  
  59 mg
• Caviar (salted product)
  
  59 mg
• Japanese eel (cultured, raw)
  
  59 mg
• Ayu sweetfish (cultured, raw)
  
  58 mg