γ-Linolenic acid Content of Fishes and Shellfishes (61 - 70)

2 mg

(per 100 g edible portion)
Horse mackerel (boiled)
-

(per 5 g edible portion)
Sakura shrimp (dried)
3 mg

(per 150 g edible portion)
Bastard halibut (wild, raw)
-

(per 6 g edible portion)
Loach (raw)
20 mg

(per 1310 g edible portion)
Red sea bream (wild, raw)
2 mg

(per 65 g edible portion)
Sockeye salmon (smoked)
4 mg

(per 200 g edible portion)
With ovary (raw)
-

(per 15 g edible portion)
Shirasuboshi (semi-dried)
-

(per 10 g edible portion)
Japanese anchovy (tazukuri)
3 mg

(per 170 g edible portion)
Golden-thread (raw)

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