Fishes and Shellfishes High in Fatty acids (n-6 Polyunsaturated) (21st - 40th) (per 100 g edible portion)

• Squid, Processed product (kiriika-ameni)
  
  0.79 g
• Anglerfish (liver, raw)
  
  0.79 g
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.77 g
• Catfish (raw)
  
  0.75 g
• Japanese eel (shirayaki)
  
  0.75 g
• Lamprey (raw)
  
  0.74 g
• Carp (cultured, raw)
  
  0.74 g
• Yellowtail (young, cultured, raw)
  
  0.73 g
• Atlantic mackerel (baked)
  
  0.73 g
• Atlantic mackerel (boiled)
  
  0.73 g
• Crucian carp (kanroni)
  
  0.71 g
• Atlantic mackerel (raw)
  
  0.68 g
• Atlantic salmon (cultured, baked)
  
  0.66 g
• Mackerel, Processed product (hirakiboshi)
  
  0.64 g
• Southern bluefin tuna (fatty meat, raw)
  
  0.63 g
• Red sea bream (cultured, baked)
  
  0.63 g
• Red sea bream (cultured, raw)
  
  0.63 g
• Pacific saury (mirinboshi)
  
  0.63 g
• Tilapia (raw)
  
  0.61 g
• Bluefin tuna (fatty meat, raw)
  
  0.6 g