Fishes and Shellfishes Low in γ-Linolenic acid (101st - 120th) (per 100 g edible portion)

• Pacific cod (dried split)
  
  Tr
• Pacific cod (denbu)
  
  Tr
• Japanese argentine (raw)
  
  Tr
• Yellowfin tuna (raw)
  
  Tr
• Southern blue whiting (raw)
  
  Tr
• Bloody clam (raw)
  
  Tr
• Abalone (raw)
  
  Tr
• Turban shell (raw)
  
  Tr
• Turban shell (baked)
  
  Tr
• Pen shell (adductor muscle, raw)
  
  Tr
• Hen clam (raw)
  
  Tr
• Hard clam (raw)
  
  Tr
• Common shield-clam (raw)
  
  Tr
• Adductor muscle (niboshi)
  
  Tr
• Adductor muscle (canned in brine)
  
  Tr
• Keen's gaper (siphon, raw)
  
  Tr
• Tiger prawn (cultured, raw)
  
  Tr
• Tiger prawn (cultured, boiled)
  
  Tr
• Oriental shrimp (raw)
  
  Tr
• Shiba shrimp (raw)
  
  Tr