Fishes and Shellfishes Low in Hexadecadienoic acid (241st - 260th) (per 100 g edible portion)

• With ovary (raw)
  
  21 mg
• Blue sprat (seasoned and dried)
  
  21 mg
• Chum salmon (canned in brine)
  
  22 mg
• Atlantic horse mackerel (raw)
  
  23 mg
• With ovary (boiled)
  
  23 mg
• Japanese sand lance (niboshi)
  
  24 mg
• Pink salmon (canned in brine)
  
  24 mg
• Pacific saury (canned product, kabayaki)
  
  24 mg
• Japanese anchovy (niboshi)
  
  25 mg
• Spanish mackerel (raw)
  
  25 mg
• Atlantic horse mackerel (baked)
  
  27 mg
• Pacific herring (ovary, dried)
  
  27 mg
• Sandfish (namaboshi)
  
  27 mg
• Spanish mackerel (baked)
  
  28 mg
• Atka mackerel (salted)
  
  28 mg
• Japanese seaperch (raw)
  
  29 mg
• Japanese sand lance (raw)
  
  30 mg
• Pink salmon (salted)
  
  30 mg
• Crucian carp (raw)
  
  30 mg
• Atka mackerel (hirakiboshi)
  
  30 mg