Fishes and Shellfishes High in γ-Linolenic acid (81st - 100th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  5 mg
• Black sea bream (raw)
  
  5 mg
• Japanese seaperch (raw)
  
  5 mg
• Shishamo smelt (semi-dried, baked)
  
  5 mg
• Chum salmon (boiled)
  
  5 mg
• Amberjack (raw)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Japanese anchovy (niboshi)
  
  5 mg
• Japanese sand lance (raw)
  
  5 mg
• Common Japanese conger (steamed)
  
  5 mg
• Fish paste product (fish ham)
  
  4 mg
• Fish paste product (datemaki)
  
  4 mg
• Antarctic krill (boiled)
  
  4 mg
• Ark shell (canned with seasoning)
  
  4 mg
• Pond smelt (ameni)
  
  4 mg
• Bastard halibut (cultured, raw)
  
  4 mg
• Mackerel (saba-bushi)
  
  4 mg
• Chum salmon (raw)
  
  4 mg
• Skipjack, Processed product (kezuri-bushi)
  
  4 mg
• Japanese sand lance (niboshi)
  
  4 mg