Fishes and Shellfishes High in γ-Linolenic acid (21st - 40th) (per 100 g edible portion)

• Mirinboshi (japanese pilchard)
  
  24 mg
• Yellowtail (young, cultured, raw)
  
  23 mg
• Japanese pilchard (boiled)
  
  23 mg
• Gizzard shad (amazu-zuke)
  
  22 mg
• Hairtail (raw)
  
  21 mg
• Japanese sculpin (boiled)
  
  21 mg
• Japanese anchovy (raw)
  
  21 mg
• Pacific herring (hirakiboshi)
  
  20 mg
• Pacific saury (baked)
  
  20 mg
• Japanese pilchard, Canned product (in oil)
  
  20 mg
• Mackerel (baked)
  
  18 mg
• Mackerel (boiled)
  
  18 mg
• Pale chub (raw)
  
  18 mg
• Lamprey (raw)
  
  17 mg
• Japanese sculpin (raw)
  
  17 mg
• Ayu sweetfish (wild, viscera, baked)
  
  16 mg
• Spanish mackerel (baked)
  
  15 mg
• Spanish mackerel (raw)
  
  15 mg
• Japanese eel (shirayaki)
  
  15 mg
• Japanese pilchard (shioiwashi)
  
  15 mg