Fishes and Shellfishes High in Hexadecatetraenoic acid (1st - 20th) (per 100 g edible portion)

• Gizzard shad (raw)
  
  180 mg
• Mirinboshi (japanese pilchard)
  
  160 mg
• Pacific herring (hirakiboshi)
  
  130 mg
• Japanese pilchard (namaboshi)
  
  130 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  110 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  110 mg
• Atlantic mackerel (boiled)
  
  100 mg
• Atlantic mackerel (raw)
  
  98 mg
• Japanese pilchard (shioiwashi)
  
  92 mg
• Japanese pilchard (raw)
  
  90 mg
• Pacific herring (smoked)
  
  89 mg
• Atlantic mackerel (baked)
  
  87 mg
• Striped mullet (karasumi)
  
  85 mg
• Japanese pilchard (baked)
  
  85 mg
• Japanese pilchard (boiled)
  
  79 mg
• Gizzard shad (amazu-zuke)
  
  74 mg
• Mackerel, Processed product (shimesaba)
  
  73 mg
• Hairtail (raw)
  
  69 mg
• Ayu sweetfish (wild, viscera, raw)
  
  66 mg
• Oyster (canned in oil, smoked)
  
  59 mg