Fishes and Shellfishes High in γ-Linolenic acid (41st - 60th) (per 100 g edible portion)

• Red sea bream (cultured, baked)
  
  14 mg
• Red sea bream (cultured, boiled)
  
  14 mg
• Atlantic capelin (semi-dried, raw)
  
  13 mg
• Mackerel (raw)
  
  13 mg
• Crucian carp (kanroni)
  
  12 mg
• Japanese sculpin (tsukudani)
  
  12 mg
• Abalone (shiokara)
  
  11 mg
• Red sea bream (cultured, raw)
  
  11 mg
• Carp (cultured, boiled)
  
  11 mg
• Atlantic horse mackerel (baked)
  
  11 mg
• Yellowstriped butterfish (raw)
  
  10 mg
• Atlantic capelin (semi-dried, baked)
  
  10 mg
• Sablefish (raw)
  
  10 mg
• Blue sprat (seasoned and dried)
  
  10 mg
• Skipjack (caught in autumn, raw)
  
  10 mg
• Atlantic horse mackerel (raw)
  
  10 mg
• Young bluefin tuna (raw)
  
  9 mg
• Catfish (raw)
  
  9 mg
• Pink salmon (salted)
  
  9 mg
• Ayu sweetfish (uruka)
  
  9 mg