Fishes and Shellfishes High in Fatty acids (n-6 Polyunsaturated) (101st - 120th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  0.3 g
• Sea urchin (raw gonads)
  
  0.29 g
• Silver pomfret (raw)
  
  0.28 g
• Japanese parrot fish (raw)
  
  0.28 g
• Chum salmon (ikura)
  
  0.27 g
• Pacific herring (hirakiboshi)
  
  0.26 g
• Pacific herring (raw)
  
  0.26 g
• Barracuda (raw)
  
  0.26 g
• Butterfish (raw)
  
  0.26 g
• Horse mackerel (hirakiboshi, baked)
  
  0.26 g
• Spanish mackerel (baked)
  
  0.25 g
• Masu salmon (baked)
  
  0.25 g
• Skipjack (caught in autumn, raw)
  
  0.24 g
• Japanese pilchard, Canned product (in brine)
  
  0.24 g
• Mezashi (baked)
  
  0.24 g
• Common Japanese conger (steamed)
  
  0.24 g
• Gizzard shad (amazu-zuke)
  
  0.23 g
• Alfonsino (raw)
  
  0.22 g
• Japanese pilchard (shioiwashi)
  
  0.22 g
• Sea urchin (neri-uni)
  
  0.21 g