Fishes and Shellfishes Low in γ-Linolenic acid (201st - 220th) (per 100 g edible portion)

• Red sea bream (wild, raw)
  
  3 mg
• Loach (raw)
  
  3 mg
• Yellowfin goby (kanroni)
  
  3 mg
• Bastard halibut (wild, raw)
  
  3 mg
• Japanese bluefish (raw)
  
  3 mg
• Sakura shrimp (dried)
  
  3 mg
• Horse mackerel (boiled)
  
  4 mg
• Horse mackerel (baked)
  
  4 mg
• Japanese sand lance (niboshi)
  
  4 mg
• Skipjack, Processed product (kezuri-bushi)
  
  4 mg
• Chum salmon (raw)
  
  4 mg
• Mackerel (saba-bushi)
  
  4 mg
• Bastard halibut (cultured, raw)
  
  4 mg
• Pond smelt (ameni)
  
  4 mg
• Ark shell (canned with seasoning)
  
  4 mg
• Antarctic krill (boiled)
  
  4 mg
• Fish paste product (datemaki)
  
  4 mg
• Fish paste product (fish ham)
  
  4 mg
• Common Japanese conger (steamed)
  
  5 mg
• Japanese sand lance (raw)
  
  5 mg