Fishes and Shellfishes High in Hexadecadienoic acid (21st - 40th) (per 100 g edible portion)

• Japanese pilchard (raw)
  
  65 mg
• Japanese pilchard (baked)
  
  63 mg
• Yellowtail (young, cultured, raw)
  
  61 mg
• Red sea bream (cultured, boiled)
  
  60 mg
• Red sea bream (cultured, baked)
  
  59 mg
• Japanese pilchard, Canned product (in oil)
  
  59 mg
• Japanese pilchard (boiled)
  
  58 mg
• Lamprey (raw)
  
  57 mg
• Mackerel, Processed product (shiosaba)
  
  54 mg
• Red sea bream (cultured, raw)
  
  47 mg
• Atlantic capelin (semi-dried, raw)
  
  44 mg
• Japanese pilchard (shioiwashi)
  
  44 mg
• Pacific saury (mirinboshi)
  
  43 mg
• Atlantic capelin (semi-dried, baked)
  
  42 mg
• Mackerel (baked)
  
  42 mg
• Pacific saury (raw)
  
  41 mg
• Mackerel (boiled)
  
  41 mg
• Japanese eel (cultured, raw)
  
  40 mg
• Shishamo smelt (semi-dried, raw)
  
  39 mg
• Japanese eel (shirayaki)
  
  38 mg