Fishes and Shellfishes High in Hexadecatetraenoic acid (141st - 158th) (per 100 g edible portion)

• Shrimp, Processed product (tsukudani)
  
  1 mg
• Sakura shrimp (niboshi)
  
  1 mg
• Common shield-clam (raw)
  
  1 mg
• Hard clam (boiled)
  
  1 mg
• Mussel (raw)
  
  1 mg
• Pond smelt (ameni)
  
  1 mg
• Silver pomfret (raw)
  
  1 mg
• Pacific herring (ovary, salted, desalted)
  
  1 mg
• Japanese argentine (raw)
  
  1 mg
• Loach (boiled)
  
  1 mg
• Loach (raw)
  
  1 mg
• Halfbeak (raw)
  
  1 mg
• Croaker (baked)
  
  1 mg
• Croaker (raw)
  
  1 mg
• Blue sprat (raw)
  
  1 mg
• Brown sole (raw)
  
  1 mg
• Lizardfish (raw)
  
  1 mg
• Japanese dace (raw)
  
  1 mg