Fishes and Shellfishes Low in α-Linolenic acid (141st - 160th) (per 100 g edible portion)

• Tile fish (boiled)
  
  8 mg
• Brown sole (raw)
  
  8 mg
• Brown sole (baked)
  
  8 mg
• Dried flounder
  
  8 mg
• Dolphinfish (raw)
  
  8 mg
• Walleye pollack (tarako, baked)
  
  8 mg
• Short-necked clam (tsukudani)
  
  8 mg
• Mussel (raw)
  
  8 mg
• Japanese scallop (cultured, raw)
  
  8 mg
• Shirasuboshi (mild dried)
  
  9 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  9 mg
• Black-tipped fusilier (raw)
  
  9 mg
• Loach (boiled)
  
  9 mg
• Black rockfish (raw)
  
  9 mg
• Short-necked clam, Canned product (with seasoning)
  
  9 mg
• Abalone (steamed and dried)
  
  9 mg
• Oyster (cultured, raw)
  
  9 mg
• Squid, Processed product (ika-arare)
  
  9 mg
• Pacific Ocean perch (raw)
  
  10 mg
• Japanese eel (viscera, raw)
  
  10 mg