Fishes and Shellfishes High in Fatty acids (n-6 Polyunsaturated) (81st - 100th) (per 100 g edible portion)

• Pacific herring (smoked)
  
  0.39 g
• Japanese eel (cultured, raw)
  
  0.39 g
• Pond smelt (ameni)
  
  0.38 g
• Yellowtail (mature, raw)
  
  0.37 g
• Chinook salmon (raw)
  
  0.37 g
• Fish paste product (hanpen)
  
  0.36 g
• Willow shiner (raw)
  
  0.36 g
• Sandfish (namaboshi)
  
  0.36 g
• Coho salmon (cultured, raw)
  
  0.36 g
• Japanese pilchard (namaboshi)
  
  0.36 g
• Yellowstriped butterfish (raw)
  
  0.35 g
• Chum salmon (sujiko)
  
  0.35 g
• Char (cultured, raw)
  
  0.35 g
• Pacific saury (canned product, kabayaki)
  
  0.34 g
• Abalone (shiokara)
  
  0.32 g
• Mezashi (raw)
  
  0.32 g
• Southern black cod (raw)
  
  0.31 g
• Mackerel (raw)
  
  0.31 g
• Dogfish (raw)
  
  0.3 g
• Mackerel (canned products, in brine)
  
  0.3 g