Fishes and Shellfishes Low in α-Linolenic acid (201st - 220th) (per 100 g edible portion)

• Horse mackerel (baked)
  
  20 mg
• Butterfish (raw)
  
  20 mg
• Shishamo smelt (semi-dried, baked)
  
  20 mg
• Japanese sand lance (niboshi)
  
  21 mg
• Chum salmon (raw)
  
  21 mg
• Chum salmon (aramaki raw)
  
  21 mg
• Goldstriped amberjack (raw)
  
  21 mg
• Shrimp, Processed product (tsukudani)
  
  21 mg
• Sea urchin (neri-uni)
  
  21 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  22 mg
• Red sea bream (wild, raw)
  
  22 mg
• Sakura shrimp (dried)
  
  22 mg
• Shishamo smelt (semi-dried, raw)
  
  23 mg
• Bastard halibut (cultured, raw)
  
  23 mg
• Japanese sand lance (tsukudani)
  
  24 mg
• Chum salmon (boiled)
  
  24 mg
• Pond smelt (raw)
  
  24 mg
• Pond snail (raw)
  
  24 mg
• Fish paste product (fish sausage)
  
  24 mg
• Common Japanese conger (steamed)
  
  25 mg