Fishes and Shellfishes High in α-Linolenic acid (101st - 120th) (per 100 g edible portion)

• Atlantic horse mackerel (raw)
  
  56 mg
• Mackerel (raw)
  
  55 mg
• Atlantic horse mackerel (baked)
  
  54 mg
• Japanese pilchard (maruboshi)
  
  53 mg
• Pink salmon (raw)
  
  52 mg
• Sea urchin (tsubu-uni)
  
  51 mg
• Sablefish (raw)
  
  51 mg
• Striped jack (cultured, raw)
  
  50 mg
• Pink salmon (salted)
  
  50 mg
• Abalone (shiokara)
  
  49 mg
• Yellowstriped butterfish (raw)
  
  49 mg
• Gizzard shad (raw)
  
  49 mg
• Alfonsino (raw)
  
  48 mg
• Horse mackerel (hirakiboshi, baked)
  
  47 mg
• Atlantic horse mackerel (boiled)
  
  46 mg
• Atka mackerel (hirakiboshi)
  
  45 mg
• Japanese anchovy (raw)
  
  45 mg
• Fish paste product (yaki-chikuwa)
  
  43 mg
• Sockeye salmon (smoked)
  
  43 mg
• Fish paste product (hanpen)
  
  42 mg