Fishes and Shellfishes High in Hexadecatetraenoic acid (101st - 120th) (per 100 g edible portion)

• Japanese icefish (raw)
  
  6 mg
• Japanese bluefish (raw)
  
  5 mg
• Crucian carp (boiled)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Walleye pollack (tarako, raw)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Japanese sculpin (boiled)
  
  5 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Topshell (canned with seasoning)
  
  4 mg
• Short-necked clam (tsukudani)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Amberjack (raw)
  
  4 mg
• Japanese sculpin (tsukudani)
  
  4 mg
• Japanese sculpin (raw)
  
  4 mg
• Tile fish (baked)
  
  4 mg
• Firefly squid (seasoned and smoked)
  
  3 mg
• Hard clam (tsukudani)
  
  3 mg
• Japanese bluefish (boiled)
  
  3 mg
• Yellowfin goby (tsukudani)
  
  3 mg
• Yellow sea bream (raw)
  
  3 mg