Fishes and Shellfishes High in γ-Linolenic acid (141st - 160th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  2 mg
• Japanese dace (raw)
  
  2 mg
• Japanese sand lance (ameni)
  
  2 mg
• Tile fish (boiled)
  
  2 mg
• Fat greenling (raw)
  
  2 mg
• Fish paste product (yakinuki-kamaboko)
  
  1 mg
• Fish paste product (kobumaki-kamaboko)
  
  1 mg
• Sea squirt (shiokara)
  
  1 mg
• Sea cucumber (raw)
  
  1 mg
• Opossum shrimp (shiokara)
  
  1 mg
• Firefly squid (boiled)
  
  1 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  1 mg
• Sakura shrimp (niboshi)
  
  1 mg
• Scallop (boiled)
  
  1 mg
• Scallop (raw)
  
  1 mg
• Hard clam (baked)
  
  1 mg
• Hard clam (boiled)
  
  1 mg
• Pond snail (raw)
  
  1 mg
• Mussel (raw)
  
  1 mg
• Abalone (steamed and dried)
  
  1 mg