Fishes and Shellfishes High in Fatty acids (n-6 Polyunsaturated) (41st - 60th) (per 100 g edible portion)

• Spanish mackerel (raw)
  
  0.6 g
• Rainbow trout (cultured in sea, baked)
  
  0.58 g
• Ayu sweetfish (cultured, raw)
  
  0.58 g
• Red sea bream (cultured, boiled)
  
  0.55 g
• Atlantic salmon (cultured, raw)
  
  0.54 g
• Caviar (salted product)
  
  0.54 g
• Japanese pilchard, Canned product (kabayaki)
  
  0.54 g
• Pacific saury (raw)
  
  0.53 g
• Rainbow trout (cultured in sea, raw)
  
  0.53 g
• Japanese eel (kabayaki)
  
  0.53 g
• Fish paste product (yaki-chikuwa)
  
  0.52 g
• Mackerel (canned products, miso-ni)
  
  0.52 g
• Japanese sculpin (tsukudani)
  
  0.51 g
• Chinook salmon (baked)
  
  0.5 g
• Kichiji rockfish (raw)
  
  0.5 g
• Pacific saury (canned product, with seasoning)
  
  0.49 g
• Mackerel, Processed product (shiosaba)
  
  0.49 g
• Pacific herring (migaki-nishin)
  
  0.48 g
• Pond smelt (tsukudani)
  
  0.47 g
• Japanese sculpin (boiled)
  
  0.47 g