Fishes and Shellfishes Low in α-Linolenic acid (161st - 180th) (per 100 g edible portion)

• Tatamiiwashi
  
  11 mg
• Brown sole (boiled)
  
  11 mg
• Loach (raw)
  
  11 mg
• Fat greenling (raw)
  
  12 mg
• Japanese sand lance (ameni)
  
  12 mg
• Japanese dace (raw)
  
  12 mg
• Swordfish (raw)
  
  12 mg
• Tuna, Canned product (flaked white meat in brine)
  
  12 mg
• Japanese anchovy (tazukuri)
  
  13 mg
• Japanese icefish (raw)
  
  13 mg
• Apple snail (canned in brine)
  
  13 mg
• Hard clam (tsukudani)
  
  13 mg
• Horse mackerel (raw)
  
  14 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  14 mg
• Oyster (cultured, boiled)
  
  14 mg
• Freshwater clam (raw)
  
  14 mg
• Firefly squid (raw)
  
  14 mg
• Fish paste product (sumaki-kamaboko)
  
  14 mg
• Brownstriped mackerel scad (kusaya)
  
  15 mg
• Skipjack, Processed product (kakuni)
  
  15 mg