Fishes and Shellfishes Low in γ-Linolenic acid (21st - 40th) (per 100 g edible portion)

• Filefish (raw)
  
  0 mg
• Caviar (salted product)
  
  0 mg
• Kingklip (raw)
  
  0 mg
• Bar-tailed flathead (raw)
  
  0 mg
• Big-eye flathead (raw)
  
  0 mg
• Pink salmon (raw)
  
  0 mg
• Pink salmon (baked)
  
  0 mg
• Pink salmon (canned in brine)
  
  0 mg
• Coho salmon (cultured, raw)
  
  0 mg
• Coho salmon (cultured, baked)
  
  0 mg
• Masu salmon (raw)
  
  0 mg
• Masu salmon (baked)
  
  0 mg
• Chum salmon (ikura)
  
  0 mg
• Chum salmon (canned in brine)
  
  0 mg
• Atlantic salmon (cultured, raw)
  
  0 mg
• Atlantic salmon (cultured, baked)
  
  0 mg
• Rainbow trout (cultured in sea, raw)
  
  0 mg
• Rainbow trout (cultured in sea, baked)
  
  0 mg
• Sockeye salmon (raw)
  
  0 mg
• Sockeye salmon (baked)
  
  0 mg