Fishes and Shellfishes Low in Hexadecatetraenoic acid (201st - 220th) (per 100 g edible portion)

• Topshell (canned with seasoning)
  
  4 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Japanese sculpin (boiled)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Walleye pollack (tarako, raw)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Crucian carp (boiled)
  
  5 mg
• Japanese bluefish (raw)
  
  5 mg
• Japanese icefish (raw)
  
  6 mg
• Bastard halibut (wild, raw)
  
  6 mg
• Masu trout (cultured, raw)
  
  6 mg
• Sea urchin (tsubu-uni)
  
  6 mg
• Sea urchin (neri-uni)
  
  6 mg
• Three-line grunt (raw)
  
  7 mg
• Dried flounder
  
  7 mg
• Chum salmon (raw)
  
  7 mg
• Dogfish (raw)
  
  7 mg
• Horse mackerel (raw)
  
  8 mg
• Blue sprat (seasoned and dried)
  
  8 mg
• Chum salmon (boiled)
  
  8 mg