Fishes and Shellfishes High in Hexadecadienoic acid (61st - 80th) (per 100 g edible portion)

• Pacific saury (canned product, kabayaki)
  
  24 mg
• Pink salmon (canned in brine)
  
  24 mg
• Japanese sand lance (niboshi)
  
  24 mg
• With ovary (boiled)
  
  23 mg
• Atlantic horse mackerel (raw)
  
  23 mg
• Chum salmon (canned in brine)
  
  22 mg
• Blue sprat (seasoned and dried)
  
  21 mg
• With ovary (raw)
  
  21 mg
• Big-eye sardine (maruboshi)
  
  21 mg
• Barracuda (raw)
  
  20 mg
• Red sea bream (wild, raw)
  
  19 mg
• Carp (cultured, raw)
  
  19 mg
• Horse mackerel (baked)
  
  19 mg
• Catfish (raw)
  
  18 mg
• Japanese sand lance (tsukudani)
  
  18 mg
• Ayu sweetfish (uruka)
  
  18 mg
• Atlantic horse mackerel (boiled)
  
  18 mg
• Pond smelt (tsukudani)
  
  17 mg
• Bastard halibut (cultured, raw)
  
  17 mg
• Japanese sculpin (boiled)
  
  17 mg