Fishes and Shellfishes Low in α-Linolenic acid (121st - 140th) (per 100 g edible portion)

• Firefly squid (boiled)
  
  5 mg
• Opossum shrimp (shiokara)
  
  5 mg
• Golden-thread (raw)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Skipjack, Processed product (katsuo-bushi)
  
  6 mg
• Sole (raw)
  
  6 mg
• Walleye pollack (tarako, raw)
  
  6 mg
• Walleye pollack (karashi-mentaiko)
  
  6 mg
• Gurnard (raw)
  
  6 mg
• Hoki (raw)
  
  6 mg
• Short-necked clam, Canned product (in brine)
  
  6 mg
• Sakura shrimp (boiled)
  
  6 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Tile fish (raw)
  
  7 mg
• Skipjack, Processed product (kezuri-bushi)
  
  7 mg
• Yellow sea bream (raw)
  
  7 mg
• Pacific herring (ovary, salted, desalted)
  
  7 mg
• Bastard halibut (wild, raw)
  
  7 mg
• Hard clam (boiled)
  
  7 mg
• Squid, Processed product (kiriika-ameni)
  
  7 mg