Fishes and Shellfishes Low in γ-Linolenic acid (301st - 308th) (per 100 g edible portion)

• Pacific saury (canned product, with seasoning)
  
  41 mg
• Atlantic mackerel (raw)
  
  46 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  47 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  52 mg
• Atlantic mackerel (boiled)
  
  52 mg
• Atlantic mackerel (baked)
  
  52 mg
• Pacific herring (smoked)
  
  60 mg
• Striped mullet (karasumi)
  
  130 mg