Fishes and Shellfishes High in α-Linolenic acid (121st - 140th) (per 100 g edible portion)

• Striped mullet (raw)
  
  42 mg
• Atlantic capelin (semi-dried, baked)
  
  42 mg
• Skipjack (caught in autumn, raw)
  
  41 mg
• Japanese pilchard (shioiwashi)
  
  41 mg
• Antarctic krill (boiled)
  
  40 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  40 mg
• Brownstriped mackerel scad (raw)
  
  40 mg
• Atlantic capelin (semi-dried, raw)
  
  39 mg
• Three-line grunt (raw)
  
  39 mg
• Sea urchin (raw gonads)
  
  38 mg
• Rainbow trout (cultured in freshwater, raw)
  
  38 mg
• Spanish mackerel (baked)
  
  37 mg
• Silver warehou (raw)
  
  36 mg
• Masu trout (cultured, raw)
  
  35 mg
• Tilapia (raw)
  
  35 mg
• Young bluefin tuna (raw)
  
  34 mg
• Blue sprat (seasoned and dried)
  
  34 mg
• Brownstriped mackerel scad (baked)
  
  34 mg
• Horse mackerel (hirakiboshi, raw)
  
  34 mg
• Spanish mackerel (raw)
  
  33 mg