Fishes and Shellfishes Low in α-Linolenic acid (341st - 360th) (per 100 g edible portion)

• Yellowtail (mature, baked)
  
  110 mg
• Japanese sculpin (raw)
  
  120 mg
• Japanese sculpin (tsukudani)
  
  120 mg
• Catfish (raw)
  
  120 mg
• Fish paste product (datemaki)
  
  120 mg
• Japanese pilchard, Canned product (kabayaki)
  
  130 mg
• Japanese sculpin (boiled)
  
  130 mg
• Chinook salmon (baked)
  
  130 mg
• Mackerel (canned products, miso-ni)
  
  130 mg
• Atlantic salmon (cultured, raw)
  
  140 mg
• Pacific saury (canned product, kabayaki)
  
  140 mg
• Crucian carp (kanroni)
  
  140 mg
• Yellowtail (young, cultured, raw)
  
  140 mg
• Willow shiner (raw)
  
  140 mg
• Pond smelt (tsukudani)
  
  140 mg
• Pacific saury (baked)
  
  150 mg
• Striped mullet (karasumi)
  
  150 mg
• Pacific herring (migaki-nishin)
  
  160 mg
• Atlantic salmon (cultured, baked)
  
  170 mg
• Pacific saury (hirakiboshi)
  
  170 mg