Fishes and Shellfishes High in γ-Linolenic acid (1st - 20th) (per 100 g edible portion)

• Striped mullet (karasumi)
  
  130 mg
• Pacific herring (smoked)
  
  60 mg
• Atlantic mackerel (baked)
  
  52 mg
• Atlantic mackerel (boiled)
  
  52 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  52 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  47 mg
• Atlantic mackerel (raw)
  
  46 mg
• Pacific saury (canned product, with seasoning)
  
  41 mg
• Mackerel, Processed product (shimesaba)
  
  41 mg
• Japanese pilchard, Canned product (kabayaki)
  
  41 mg
• Ayu sweetfish (wild, viscera, raw)
  
  36 mg
• Pacific saury (raw)
  
  30 mg
• Japanese pilchard, Canned product (with seasoning)
  
  30 mg
• Japanese pilchard (namaboshi)
  
  30 mg
• Pacific saury (canned product, kabayaki)
  
  28 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  28 mg
• Pacific saury (mirinboshi)
  
  27 mg
• Mackerel, Processed product (shiosaba)
  
  27 mg
• Japanese pilchard (raw)
  
  26 mg
• Japanese pilchard (baked)
  
  25 mg