Fishes and Shellfishes Low in γ-Linolenic acid (141st - 160th) (per 100 g edible portion)

• Skipjack, Processed product (shiokara)
  
  1 mg
• Brown sole (baked)
  
  1 mg
• Blue sprat (raw)
  
  1 mg
• Croaker (raw)
  
  1 mg
• Halfbeak (raw)
  
  1 mg
• Walleye pollack (tarako, raw)
  
  1 mg
• Walleye pollack (karashi-mentaiko)
  
  1 mg
• Pacific herring (ovary, salted, desalted)
  
  1 mg
• Abalone (steamed and dried)
  
  1 mg
• Mussel (raw)
  
  1 mg
• Pond snail (raw)
  
  1 mg
• Hard clam (boiled)
  
  1 mg
• Hard clam (baked)
  
  1 mg
• Scallop (raw)
  
  1 mg
• Scallop (boiled)
  
  1 mg
• Sakura shrimp (niboshi)
  
  1 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  1 mg
• Firefly squid (boiled)
  
  1 mg
• Opossum shrimp (shiokara)
  
  1 mg
• Sea cucumber (raw)
  
  1 mg