Fishes and Shellfishes Low in γ-Linolenic acid (221st - 240th) (per 100 g edible portion)

• Japanese anchovy (niboshi)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Amberjack (raw)
  
  5 mg
• Chum salmon (boiled)
  
  5 mg
• Shishamo smelt (semi-dried, baked)
  
  5 mg
• Japanese seaperch (raw)
  
  5 mg
• Black sea bream (raw)
  
  5 mg
• Atka mackerel (salted)
  
  5 mg
• Masu trout (cultured, raw)
  
  5 mg
• Fish paste product (tsumire)
  
  5 mg
• Big-eye sardine (maruboshi)
  
  6 mg
• Mirinboshi (anchovy)
  
  6 mg
• Chum salmon (baked)
  
  6 mg
• Shishamo smelt (semi-dried, raw)
  
  6 mg
• Crucian carp (raw)
  
  6 mg
• Silver pomfret (raw)
  
  6 mg
• Three-line grunt (raw)
  
  7 mg
• Japanese eel (cultured, raw)
  
  7 mg
• Carp (cultured, raw)
  
  7 mg
• Dogfish (raw)
  
  7 mg