Fishes and Shellfishes Low in α-Linolenic acid (21st - 40th) (per 100 g edible portion)

• Short-necked clam (raw)
  
  Tr
• Pen shell (adductor muscle, raw)
  
  Tr
• Cockle (foot, raw)
  
  Tr
• Hen clam (raw)
  
  Tr
• Adductor muscle (raw)
  
  Tr
• Keen's gaper (siphon, raw)
  
  Tr
• Northern shrimp (raw)
  
  Tr
• Japanese spiny lobster (raw)
  
  Tr
• Snow crab (raw)
  
  Tr
• King crab (raw)
  
  Tr
• King crab (boiled)
  
  Tr
• King crab (canned in brine)
  
  Tr
• Flying squid (raw)
  
  Tr
• Swordtip squid (raw)
  
  Tr
• Japanese common squid (raw)
  
  Tr
• Japanese common squid (boiled)
  
  Tr
• Japanese common squid (baked)
  
  Tr
• Common octopus (raw)
  
  Tr
• Common octopus (boiled)
  
  Tr
• Jellyfish (salted, desalted)
  
  Tr