Fishes and Shellfishes High in Hexadecatetraenoic acid (21st - 40th) (per 100 g edible portion)

• Pacific saury (mirinboshi)
  
  58 mg
• Mackerel, Processed product (shiosaba)
  
  58 mg
• Red sea bream (cultured, boiled)
  
  57 mg
• Red sea bream (cultured, baked)
  
  56 mg
• Yellowtail (young, cultured, raw)
  
  55 mg
• Atlantic capelin (semi-dried, raw)
  
  45 mg
• Red sea bream (cultured, raw)
  
  44 mg
• Pink salmon (salted)
  
  44 mg
• Sablefish (raw)
  
  44 mg
• Atlantic capelin (semi-dried, baked)
  
  42 mg
• Pacific saury (raw)
  
  41 mg
• Shishamo smelt (semi-dried, raw)
  
  39 mg
• Japanese anchovy (raw)
  
  37 mg
• Pale chub (raw)
  
  35 mg
• Japanese sand lance (raw)
  
  35 mg
• Ayu sweetfish (wild, viscera, baked)
  
  32 mg
• Atka mackerel (hirakiboshi)
  
  31 mg
• Lamprey (raw)
  
  30 mg
• Pacific saury (baked)
  
  30 mg
• With ovary (boiled)
  
  30 mg