Fishes and Shellfishes High in Fatty acids (n-6 Polyunsaturated) (61st - 80th) (per 100 g edible portion)

• Coho salmon (cultured, baked)
  
  0.46 g
• Masu trout (cultured, raw)
  
  0.45 g
• Japanese pilchard, Canned product (with seasoning)
  
  0.45 g
• Mackerel (baked)
  
  0.43 g
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.43 g
• Japanese pilchard (baked)
  
  0.43 g
• Hairtail (raw)
  
  0.42 g
• Mackerel (canned productswith seasoning)
  
  0.42 g
• Japanese pilchard (raw)
  
  0.42 g
• Amago salmon (cultured, raw)
  
  0.42 g
• Yellowtail (mature, baked)
  
  0.41 g
• Striped jack (cultured, raw)
  
  0.41 g
• Pacific saury (hirakiboshi)
  
  0.41 g
• Pacific saury (baked)
  
  0.41 g
• Mackerel (boiled)
  
  0.41 g
• Rainbow trout (cultured in freshwater, raw)
  
  0.41 g
• Japanese pilchard (boiled)
  
  0.41 g
• Ayu sweetfish (wild, viscera, raw)
  
  0.41 g
• Japanese sculpin (raw)
  
  0.4 g
• Sea urchin (tsubu-uni)
  
  0.39 g