Fishes and Shellfishes Low in Hexadecadienoic acid (281st - 300th) (per 100 g edible portion)

• Lamprey (raw)
  
  57 mg
• Japanese pilchard (boiled)
  
  58 mg
• Japanese pilchard, Canned product (in oil)
  
  59 mg
• Red sea bream (cultured, baked)
  
  59 mg
• Red sea bream (cultured, boiled)
  
  60 mg
• Yellowtail (young, cultured, raw)
  
  61 mg
• Japanese pilchard (baked)
  
  63 mg
• Japanese pilchard (raw)
  
  65 mg
• Sablefish (raw)
  
  65 mg
• Atlantic mackerel (raw)
  
  68 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  70 mg
• Atlantic mackerel (boiled)
  
  72 mg
• Atlantic mackerel (baked)
  
  72 mg
• Japanese pilchard, Canned product (with seasoning)
  
  81 mg
• Mackerel, Processed product (shimesaba)
  
  84 mg
• Japanese anchovy (raw)
  
  85 mg
• Pacific herring (smoked)
  
  90 mg
• Japanese pilchard, Canned product (kabayaki)
  
  96 mg
• Gizzard shad (amazu-zuke)
  
  100 mg
• Ayu sweetfish (wild, viscera, baked)
  
  110 mg