Fishes and Shellfishes High in Hexadecadienoic acid (41st - 60th) (per 100 g edible portion)

• Yellowstriped butterfish (raw)
  
  36 mg
• Pacific saury (canned product, with seasoning)
  
  36 mg
• Crucian carp (boiled)
  
  34 mg
• Mackerel (canned products, miso-ni)
  
  34 mg
• Shishamo smelt (semi-dried, baked)
  
  33 mg
• Mackerel (canned productswith seasoning)
  
  33 mg
• Pacific saury (baked)
  
  32 mg
• Mackerel (raw)
  
  32 mg
• Atka mackerel (hirakiboshi)
  
  30 mg
• Crucian carp (raw)
  
  30 mg
• Pink salmon (salted)
  
  30 mg
• Japanese sand lance (raw)
  
  30 mg
• Japanese seaperch (raw)
  
  29 mg
• Atka mackerel (salted)
  
  28 mg
• Spanish mackerel (baked)
  
  28 mg
• Sandfish (namaboshi)
  
  27 mg
• Pacific herring (ovary, dried)
  
  27 mg
• Atlantic horse mackerel (baked)
  
  27 mg
• Spanish mackerel (raw)
  
  25 mg
• Japanese anchovy (niboshi)
  
  25 mg