Fishes and Shellfishes High in α-Linolenic acid (161st - 180th) (per 100 g edible portion)

• Chum salmon (aramaki baked)
  
  26 mg
• Chum salmon (baked)
  
  26 mg
• Fish paste product (tsumire)
  
  25 mg
• Firefly squid (tsukudani)
  
  25 mg
• Ark shell (canned with seasoning)
  
  25 mg
• Pacific herring (ovary, raw)
  
  25 mg
• Japanese seaperch (raw)
  
  25 mg
• Common Japanese conger (steamed)
  
  25 mg
• Fish paste product (fish sausage)
  
  24 mg
• Pond snail (raw)
  
  24 mg
• Pond smelt (raw)
  
  24 mg
• Chum salmon (boiled)
  
  24 mg
• Japanese sand lance (tsukudani)
  
  24 mg
• Bastard halibut (cultured, raw)
  
  23 mg
• Shishamo smelt (semi-dried, raw)
  
  23 mg
• Sakura shrimp (dried)
  
  22 mg
• Red sea bream (wild, raw)
  
  22 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  22 mg
• Sea urchin (neri-uni)
  
  21 mg
• Shrimp, Processed product (tsukudani)
  
  21 mg