Fishes and Shellfishes Low in γ-Linolenic acid (81st - 100th) (per 100 g edible portion)

• King crab (canned in brine)
  
  0 mg
• Flying squid (raw)
  
  0 mg
• Japanese common squid (raw)
  
  0 mg
• Japanese common squid (boiled)
  
  0 mg
• Japanese common squid (baked)
  
  0 mg
• Squid, Processed product (seasoned and smoked)
  
  0 mg
• Squid, Processed product (kiriika-ameni)
  
  0 mg
• Squid, Processed product (ika-arare)
  
  0 mg
• Squid, Processed product (canned with seasoning)
  
  0 mg
• Sea urchin (tsubu-uni)
  
  0 mg
• Sea urchin (neri-uni)
  
  0 mg
• Jellyfish (salted, desalted)
  
  0 mg
• Sea squirt (raw)
  
  0 mg
• Fish paste product (yaki-chikuwa)
  
  0 mg
• Fish paste product (hanpen)
  
  0 mg
• Black scraper (raw)
  
  Tr
• Skipjack (caught in spring, raw)
  
  Tr
• Croaker (baked)
  
  Tr
• Chum salmon (mefun)
  
  Tr
• Walleye pollack (sukimidara)
  
  Tr