Fishes and Shellfishes Low in Hexadecadienoic acid (221st - 240th) (per 100 g edible portion)

• Japanese sculpin (raw)
  
  14 mg
• Chum salmon (boiled)
  
  14 mg
• Japanese sand lance (ameni)
  
  15 mg
• Japanese sculpin (tsukudani)
  
  15 mg
• Carp (cultured, boiled)
  
  15 mg
• Chum salmon (baked)
  
  15 mg
• Horse mackerel (boiled)
  
  16 mg
• Black sea bream (raw)
  
  16 mg
• Japanese sculpin (boiled)
  
  17 mg
• Bastard halibut (cultured, raw)
  
  17 mg
• Pond smelt (tsukudani)
  
  17 mg
• Atlantic horse mackerel (boiled)
  
  18 mg
• Ayu sweetfish (uruka)
  
  18 mg
• Japanese sand lance (tsukudani)
  
  18 mg
• Catfish (raw)
  
  18 mg
• Horse mackerel (baked)
  
  19 mg
• Carp (cultured, raw)
  
  19 mg
• Red sea bream (wild, raw)
  
  19 mg
• Barracuda (raw)
  
  20 mg
• Big-eye sardine (maruboshi)
  
  21 mg