Fishes and Shellfishes Low in γ-Linolenic acid (241st - 260th) (per 100 g edible portion)

• Yellowfin goby (tsukudani)
  
  7 mg
• Sandfish (namaboshi)
  
  7 mg
• Crucian carp (boiled)
  
  7 mg
• Atka mackerel (hirakiboshi)
  
  7 mg
• Pond smelt (tsukudani)
  
  7 mg
• Atlantic horse mackerel (boiled)
  
  8 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  8 mg
• Barracuda (raw)
  
  8 mg
• Ayu sweetfish (uruka)
  
  9 mg
• Pink salmon (salted)
  
  9 mg
• Catfish (raw)
  
  9 mg
• Young bluefin tuna (raw)
  
  9 mg
• Atlantic horse mackerel (raw)
  
  10 mg
• Skipjack (caught in autumn, raw)
  
  10 mg
• Blue sprat (seasoned and dried)
  
  10 mg
• Sablefish (raw)
  
  10 mg
• Atlantic capelin (semi-dried, baked)
  
  10 mg
• Yellowstriped butterfish (raw)
  
  10 mg
• Atlantic horse mackerel (baked)
  
  11 mg
• Carp (cultured, boiled)
  
  11 mg