Fishes and Shellfishes Low in Hexadecadienoic acid (161st - 180th) (per 100 g edible portion)

• Brown sole (raw)
  
  3 mg
• Brown sole (boiled)
  
  3 mg
• Blue sprat (raw)
  
  3 mg
• Halfbeak (raw)
  
  3 mg
• Walleye pollack (karashi-mentaiko)
  
  3 mg
• Loach (raw)
  
  3 mg
• Loach (boiled)
  
  3 mg
• Pacific herring (ovary, salted, desalted)
  
  3 mg
• Tuna, Canned product (flaked white meat in brine)
  
  3 mg
• Apple snail (canned in brine)
  
  3 mg
• Brownstriped mackerel scad (kusaya)
  
  4 mg
• Shirasuboshi (semi-dried)
  
  4 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  4 mg
• Sole (raw)
  
  4 mg
• Yellowfin goby (kanroni)
  
  4 mg
• Scallop (raw)
  
  4 mg
• Sakura shrimp (dried)
  
  4 mg
• Sea cucumber (konowata)
  
  4 mg
• Japanese eel (viscera, raw)
  
  5 mg
• Mackerel (saba-bushi)
  
  5 mg