Fishes and Shellfishes Low in α-Linolenic acid (41st - 60th) (per 100 g edible portion)
- Golden-thread (surimi)
- Scorpion fish (raw)
- Croaker (baked)
- Bar-tailed flathead (raw)
- Walleye pollack (sukimidara)
- Pacific cod (baked)
- Pacific cod (milt)
- Pacific cod (dried split)
- Pacific cod (denbu)
- Spangled emperor (raw)
- Ocellate puffer (cultured, raw)
- Yellowfin tuna (raw)
- Southern blue whiting (raw)
- Whelk (raw)
- Japanese abalone (raw)
- Ivory shell (raw)
- Adductor muscle (niboshi)
- Adductor muscle (canned in brine)
- Surf clam (raw)
- Oriental shrimp (raw)