Fishes and Shellfishes High in Fatty acids (Polyunsaturated) (221st - 240th) (per 100 g edible portion)

• Tuna, Canned product (flaked meat with seasoning)
  
  0.68 g
• Yellowfin goby (tsukudani)
  
  0.68 g
• Yellow sea bream (raw)
  
  0.68 g
• Abalone (shiokara)
  
  0.67 g
• Bastard halibut (wild, raw)
  
  0.61 g
• Crimson sea bream (raw)
  
  0.6 g
• Pacific Ocean perch (raw)
  
  0.59 g
• Ark shell (canned with seasoning)
  
  0.58 g
• Squid, Processed product (ika-arare)
  
  0.57 g
• Black scraper (ajitsuke-hirakiboshi)
  
  0.57 g
• Pond smelt (raw)
  
  0.56 g
• Japanese bluefish (boiled)
  
  0.56 g
• Opossum shrimp (tsukudani)
  
  0.55 g
• Dolphinfish (raw)
  
  0.55 g
• Ayu sweetfish (wild, raw)
  
  0.54 g
• Pacific herring (ovary, salted, desalted)
  
  0.52 g
• Striped marlin (raw)
  
  0.52 g
• Hard clam (tsukudani)
  
  0.51 g
• Oyster (cultured, boiled)
  
  0.5 g
• Marbled sole (raw)
  
  0.5 g