Fishes and Shellfishes High in α-Linolenic acid (141st - 160th) (per 100 g edible portion)

• Sockeye salmon (baked)
  
  33 mg
• Atka mackerel (salted)
  
  32 mg
• Barracuda (raw)
  
  32 mg
• Japanese sand lance (raw)
  
  32 mg
• Amago salmon (cultured, raw)
  
  32 mg
• Barracouta (raw)
  
  31 mg
• Pacific herring (ovary, dried)
  
  31 mg
• Gizzard shad (amazu-zuke)
  
  29 mg
• Char (cultured, raw)
  
  29 mg
• Squid, Processed product (shiokara)
  
  28 mg
• Silver pomfret (raw)
  
  28 mg
• Yellowfin goby (kanroni)
  
  28 mg
• Dogfish (raw)
  
  28 mg
• Mirinboshi (anchovy)
  
  28 mg
• Shirasuboshi (semi-dried)
  
  28 mg
• Big-eye sardine (maruboshi)
  
  28 mg
• Fish paste product (fish ham)
  
  27 mg
• Sandfish (raw)
  
  27 mg
• Japanese bluefish (raw)
  
  26 mg
• Sockeye salmon (raw)
  
  26 mg