Fishes and Shellfishes Low in γ-Linolenic acid (261st - 280th) (per 100 g edible portion)

• Red sea bream (cultured, raw)
  
  11 mg
• Abalone (shiokara)
  
  11 mg
• Japanese sculpin (tsukudani)
  
  12 mg
• Crucian carp (kanroni)
  
  12 mg
• Mackerel (raw)
  
  13 mg
• Atlantic capelin (semi-dried, raw)
  
  13 mg
• Red sea bream (cultured, boiled)
  
  14 mg
• Red sea bream (cultured, baked)
  
  14 mg
• Japanese pilchard (shioiwashi)
  
  15 mg
• Japanese eel (shirayaki)
  
  15 mg
• Spanish mackerel (raw)
  
  15 mg
• Spanish mackerel (baked)
  
  15 mg
• Ayu sweetfish (wild, viscera, baked)
  
  16 mg
• Japanese sculpin (raw)
  
  17 mg
• Lamprey (raw)
  
  17 mg
• Pale chub (raw)
  
  18 mg
• Mackerel (boiled)
  
  18 mg
• Mackerel (baked)
  
  18 mg
• Japanese pilchard, Canned product (in oil)
  
  20 mg
• Pacific saury (baked)
  
  20 mg