Fishes and Shellfishes High in Hexadecatetraenoic acid (61st - 80th) (per 100 g edible portion)

• Atlantic horse mackerel (raw)
  
  17 mg
• Scallop (boiled)
  
  16 mg
• Spanish mackerel (baked)
  
  16 mg
• Fish paste product (tsumire)
  
  15 mg
• Bastard halibut (cultured, raw)
  
  15 mg
• Spanish mackerel (raw)
  
  15 mg
• Big-eye sardine (maruboshi)
  
  15 mg
• Japanese sand lance (ameni)
  
  15 mg
• Atlantic horse mackerel (boiled)
  
  14 mg
• Carp (cultured, boiled)
  
  12 mg
• Opossum shrimp (tsukudani)
  
  11 mg
• Sandfish (namaboshi)
  
  11 mg
• Red sea bream (wild, raw)
  
  11 mg
• Tile fish (boiled)
  
  11 mg
• Horse mackerel (baked)
  
  11 mg
• Skipjack (caught in autumn, raw)
  
  10 mg
• Tatamiiwashi
  
  10 mg
• Ayu sweetfish (uruka)
  
  10 mg
• Tile fish (raw)
  
  10 mg
• Pacific herring (ovary, dried)
  
  9 mg