Fishes and Shellfishes Low in α-Linolenic acid (361st - 380th) (per 100 g edible portion)

• Lamprey (raw)
  
  170 mg
• Fish paste product (satsuma-age)
  
  170 mg
• Southern bluefin tuna (fatty meat, raw)
  
  190 mg
• Pacific saury (mirinboshi)
  
  200 mg
• Pacific saury (raw)
  
  210 mg
• Bluefin tuna (fatty meat, raw)
  
  210 mg
• Pacific saury (canned product, with seasoning)
  
  220 mg
• Pale chub (raw)
  
  230 mg
• Mackerel, Processed product (shiosaba)
  
  230 mg
• Ayu sweetfish (wild, raw)
  
  240 mg
• Lamprey (dried)
  
  240 mg
• Oyster (canned in oil, smoked)
  
  240 mg
• Mackerel, Processed product (hirakiboshi)
  
  250 mg
• Anglerfish (liver, raw)
  
  260 mg
• Atlantic mackerel (raw)
  
  320 mg
• Mackerel, Processed product (shimesaba)
  
  330 mg
• Japanese pilchard, Canned product (in oil)
  
  350 mg
• Atlantic mackerel (baked)
  
  350 mg
• Atlantic mackerel (boiled)
  
  360 mg
• Ayu sweetfish (wild, baked)
  
  390 mg