Fishes and Shellfishes Low in α-Linolenic acid (241st - 260th) (per 100 g edible portion)

• Pacific herring (ovary, dried)
  
  31 mg
• Barracouta (raw)
  
  31 mg
• Amago salmon (cultured, raw)
  
  32 mg
• Japanese sand lance (raw)
  
  32 mg
• Barracuda (raw)
  
  32 mg
• Atka mackerel (salted)
  
  32 mg
• Sockeye salmon (baked)
  
  33 mg
• Spanish mackerel (raw)
  
  33 mg
• Horse mackerel (hirakiboshi, raw)
  
  34 mg
• Brownstriped mackerel scad (baked)
  
  34 mg
• Blue sprat (seasoned and dried)
  
  34 mg
• Young bluefin tuna (raw)
  
  34 mg
• Tilapia (raw)
  
  35 mg
• Masu trout (cultured, raw)
  
  35 mg
• Silver warehou (raw)
  
  36 mg
• Spanish mackerel (baked)
  
  37 mg
• Rainbow trout (cultured in freshwater, raw)
  
  38 mg
• Sea urchin (raw gonads)
  
  38 mg
• Three-line grunt (raw)
  
  39 mg
• Atlantic capelin (semi-dried, raw)
  
  39 mg