Fishes and Shellfishes High in Hexadecadienoic acid (141st - 160th) (per 100 g edible portion)

• Pacific herring (ovary, salted, desalted)
  
  3 mg
• Loach (boiled)
  
  3 mg
• Loach (raw)
  
  3 mg
• Walleye pollack (karashi-mentaiko)
  
  3 mg
• Halfbeak (raw)
  
  3 mg
• Blue sprat (raw)
  
  3 mg
• Brown sole (boiled)
  
  3 mg
• Brown sole (raw)
  
  3 mg
• Skipjack, Processed product (kezuri-bushi)
  
  3 mg
• Shirasuboshi (mild dried)
  
  3 mg
• Sea squirt (raw)
  
  2 mg
• Sea urchin (neri-uni)
  
  2 mg
• Crab, Processed product (ganzuke)
  
  2 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  2 mg
• Sakura shrimp (niboshi)
  
  2 mg
• Tuna, Canned product (flaked light meat in oil)
  
  2 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  2 mg
• Japanese argentine (raw)
  
  2 mg
• Croaker (baked)
  
  2 mg
• Croaker (raw)
  
  2 mg