Fishes and Shellfishes Low in Hexadecadienoic acid (261st - 280th) (per 100 g edible portion)

• Mackerel (raw)
  
  32 mg
• Pacific saury (baked)
  
  32 mg
• Mackerel (canned productswith seasoning)
  
  33 mg
• Shishamo smelt (semi-dried, baked)
  
  33 mg
• Mackerel (canned products, miso-ni)
  
  34 mg
• Crucian carp (boiled)
  
  34 mg
• Pacific saury (canned product, with seasoning)
  
  36 mg
• Yellowstriped butterfish (raw)
  
  36 mg
• Japanese eel (shirayaki)
  
  38 mg
• Shishamo smelt (semi-dried, raw)
  
  39 mg
• Japanese eel (cultured, raw)
  
  40 mg
• Mackerel (boiled)
  
  41 mg
• Pacific saury (raw)
  
  41 mg
• Mackerel (baked)
  
  42 mg
• Atlantic capelin (semi-dried, baked)
  
  42 mg
• Pacific saury (mirinboshi)
  
  43 mg
• Japanese pilchard (shioiwashi)
  
  44 mg
• Atlantic capelin (semi-dried, raw)
  
  44 mg
• Red sea bream (cultured, raw)
  
  47 mg
• Mackerel, Processed product (shiosaba)
  
  54 mg