Fishes and Shellfishes High in Hexadecadienoic acid (81st - 100th) (per 100 g edible portion)

• Black sea bream (raw)
  
  16 mg
• Horse mackerel (boiled)
  
  16 mg
• Chum salmon (baked)
  
  15 mg
• Carp (cultured, boiled)
  
  15 mg
• Japanese sculpin (tsukudani)
  
  15 mg
• Japanese sand lance (ameni)
  
  15 mg
• Chum salmon (boiled)
  
  14 mg
• Japanese sculpin (raw)
  
  14 mg
• Fish paste product (tsumire)
  
  13 mg
• Dogfish (raw)
  
  13 mg
• Skipjack (caught in autumn, raw)
  
  13 mg
• Horse mackerel (raw)
  
  13 mg
• Antarctic krill (boiled)
  
  12 mg
• Chum salmon (raw)
  
  12 mg
• Fat greenling (raw)
  
  12 mg
• Opossum shrimp (tsukudani)
  
  11 mg
• Barracuda (baked)
  
  11 mg
• Young bluefin tuna (raw)
  
  10 mg
• Yellowfin goby (tsukudani)
  
  10 mg
• Dried flounder
  
  10 mg