Fishes and Shellfishes Low in γ-Linolenic acid (161st - 180th) (per 100 g edible portion)

• Sea squirt (shiokara)
  
  1 mg
• Fish paste product (kobumaki-kamaboko)
  
  1 mg
• Fish paste product (yakinuki-kamaboko)
  
  1 mg
• Fat greenling (raw)
  
  2 mg
• Tile fish (boiled)
  
  2 mg
• Japanese sand lance (ameni)
  
  2 mg
• Japanese dace (raw)
  
  2 mg
• Japanese eel (viscera, raw)
  
  2 mg
• Skipjack, Processed product (kakuni)
  
  2 mg
• Brown sole (raw)
  
  2 mg
• Brown sole (boiled)
  
  2 mg
• Dried flounder
  
  2 mg
• Dolphinfish (raw)
  
  2 mg
• Sole (raw)
  
  2 mg
• Japanese icefish (raw)
  
  2 mg
• Yellow sea bream (raw)
  
  2 mg
• Walleye pollack (tarako, baked)
  
  2 mg
• Loach (boiled)
  
  2 mg
• Pacific herring (ovary, dried)
  
  2 mg
• Japanese bluefish (boiled)
  
  2 mg