Fishes and Shellfishes Low in α-Linolenic acid (281st - 300th) (per 100 g edible portion)

• Sablefish (raw)
  
  51 mg
• Sea urchin (tsubu-uni)
  
  51 mg
• Pink salmon (raw)
  
  52 mg
• Japanese pilchard (maruboshi)
  
  53 mg
• Atlantic horse mackerel (baked)
  
  54 mg
• Mackerel (raw)
  
  55 mg
• Atlantic horse mackerel (raw)
  
  56 mg
• Ayu sweetfish (cultured, raw)
  
  58 mg
• Japanese eel (cultured, raw)
  
  59 mg
• Caviar (salted product)
  
  59 mg
• Pink salmon (canned in brine)
  
  59 mg
• Southern black cod (raw)
  
  59 mg
• Pink salmon (baked)
  
  62 mg
• Pacific herring (hirakiboshi)
  
  63 mg
• Sandfish (namaboshi)
  
  63 mg
• Masu salmon (raw)
  
  64 mg
• Pacific herring (smoked)
  
  64 mg
• Mezashi (baked)
  
  65 mg
• Yellowfin goby (tsukudani)
  
  65 mg
• Japanese pilchard (namaboshi)
  
  66 mg