Fishes and Shellfishes High in Hexadecadienoic acid (1st - 20th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, raw)
  
  210 mg
• Striped mullet (karasumi)
  
  140 mg
• Japanese pilchard (namaboshi)
  
  140 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  140 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  140 mg
• Hairtail (raw)
  
  120 mg
• Pale chub (raw)
  
  120 mg
• Pacific herring (hirakiboshi)
  
  110 mg
• Ayu sweetfish (wild, viscera, baked)
  
  110 mg
• Gizzard shad (amazu-zuke)
  
  100 mg
• Japanese pilchard, Canned product (kabayaki)
  
  96 mg
• Pacific herring (smoked)
  
  90 mg
• Japanese anchovy (raw)
  
  85 mg
• Mackerel, Processed product (shimesaba)
  
  84 mg
• Japanese pilchard, Canned product (with seasoning)
  
  81 mg
• Atlantic mackerel (baked)
  
  72 mg
• Atlantic mackerel (boiled)
  
  72 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  70 mg
• Atlantic mackerel (raw)
  
  68 mg
• Sablefish (raw)
  
  65 mg