Fishes and Shellfishes High in Hexadecadienoic acid (121st - 140th) (per 100 g edible portion)

• Walleye pollack (tarako, raw)
  
  6 mg
• Yellow sea bream (raw)
  
  6 mg
• Sea squirt (shiokara)
  
  5 mg
• Firefly squid (raw)
  
  5 mg
• Shrimp, Processed product (tsukudani)
  
  5 mg
• Hard clam (tsukudani)
  
  5 mg
• Mussel (raw)
  
  5 mg
• Dolphinfish (raw)
  
  5 mg
• Mackerel (saba-bushi)
  
  5 mg
• Japanese eel (viscera, raw)
  
  5 mg
• Sea cucumber (konowata)
  
  4 mg
• Sakura shrimp (dried)
  
  4 mg
• Scallop (raw)
  
  4 mg
• Yellowfin goby (kanroni)
  
  4 mg
• Sole (raw)
  
  4 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  4 mg
• Shirasuboshi (semi-dried)
  
  4 mg
• Brownstriped mackerel scad (kusaya)
  
  4 mg
• Apple snail (canned in brine)
  
  3 mg
• Tuna, Canned product (flaked white meat in brine)
  
  3 mg