Fishes and Shellfishes High in γ-Linolenic acid (101st - 120th) (per 100 g edible portion)

• Horse mackerel (baked)
  
  4 mg
• Horse mackerel (boiled)
  
  4 mg
• Sakura shrimp (dried)
  
  3 mg
• Japanese bluefish (raw)
  
  3 mg
• Bastard halibut (wild, raw)
  
  3 mg
• Yellowfin goby (kanroni)
  
  3 mg
• Loach (raw)
  
  3 mg
• Red sea bream (wild, raw)
  
  3 mg
• Sockeye salmon (smoked)
  
  3 mg
• With ovary (boiled)
  
  3 mg
• With ovary (raw)
  
  3 mg
• Shirasuboshi (semi-dried)
  
  3 mg
• Japanese anchovy (tazukuri)
  
  3 mg
• Golden-thread (raw)
  
  3 mg
• Japanese sand lance (tsukudani)
  
  3 mg
• Common Japanese conger (raw)
  
  3 mg
• Brownstriped mackerel scad (kusaya)
  
  3 mg
• Horse mackerel (raw)
  
  3 mg
• Sea cucumber (konowata)
  
  2 mg
• Opossum shrimp (tsukudani)
  
  2 mg