Fishes and Shellfishes Low in γ-Linolenic acid (per 100 g edible portion)

• Brownstriped mackerel scad (raw)
  
  0 mg
• Brownstriped mackerel scad (baked)
  
  0 mg
• Amago salmon (cultured, raw)
  
  0 mg
• Tile fish (baked)
  
  0 mg
• Pacific Ocean perch (raw)
  
  0 mg
• Anglerfish (raw)
  
  0 mg
• Japanese parrot fish (raw)
  
  0 mg
• Golden-thread (surimi)
  
  0 mg
• Tatamiiwashi
  
  0 mg
• Char (cultured, raw)
  
  0 mg
• Ray (raw)
  
  0 mg
• Angry rockfish (raw)
  
  0 mg
• Devil stinger (raw)
  
  0 mg
• Pacific halibut (raw)
  
  0 mg
• Scorpion fish (raw)
  
  0 mg
• Blue marlin (raw)
  
  0 mg
• Striped marlin (raw)
  
  0 mg
• Swordfish (raw)
  
  0 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  0 mg
• Marbled sole (raw)
  
  0 mg