Fishes and Shellfishes Low in γ-Linolenic acid (281st - 300th) (per 100 g edible portion)

• Pacific herring (hirakiboshi)
  
  20 mg
• Japanese anchovy (raw)
  
  21 mg
• Japanese sculpin (boiled)
  
  21 mg
• Hairtail (raw)
  
  21 mg
• Gizzard shad (amazu-zuke)
  
  22 mg
• Japanese pilchard (boiled)
  
  23 mg
• Yellowtail (young, cultured, raw)
  
  23 mg
• Mirinboshi (japanese pilchard)
  
  24 mg
• Japanese pilchard (baked)
  
  25 mg
• Japanese pilchard (raw)
  
  26 mg
• Mackerel, Processed product (shiosaba)
  
  27 mg
• Pacific saury (mirinboshi)
  
  27 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  28 mg
• Pacific saury (canned product, kabayaki)
  
  28 mg
• Japanese pilchard (namaboshi)
  
  30 mg
• Japanese pilchard, Canned product (with seasoning)
  
  30 mg
• Pacific saury (raw)
  
  30 mg
• Ayu sweetfish (wild, viscera, raw)
  
  36 mg
• Japanese pilchard, Canned product (kabayaki)
  
  41 mg
• Mackerel, Processed product (shimesaba)
  
  41 mg