Fishes and Shellfishes Low in α-Linolenic acid (261st - 280th) (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  40 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  40 mg
• Antarctic krill (boiled)
  
  40 mg
• Japanese pilchard (shioiwashi)
  
  41 mg
• Skipjack (caught in autumn, raw)
  
  41 mg
• Atlantic capelin (semi-dried, baked)
  
  42 mg
• Striped mullet (raw)
  
  42 mg
• Fish paste product (hanpen)
  
  42 mg
• Sockeye salmon (smoked)
  
  43 mg
• Fish paste product (yaki-chikuwa)
  
  43 mg
• Japanese anchovy (raw)
  
  45 mg
• Atka mackerel (hirakiboshi)
  
  45 mg
• Atlantic horse mackerel (boiled)
  
  46 mg
• Horse mackerel (hirakiboshi, baked)
  
  47 mg
• Alfonsino (raw)
  
  48 mg
• Gizzard shad (raw)
  
  49 mg
• Yellowstriped butterfish (raw)
  
  49 mg
• Abalone (shiokara)
  
  49 mg
• Pink salmon (salted)
  
  50 mg
• Striped jack (cultured, raw)
  
  50 mg