Fishes and Shellfishes Low in Hexadecatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Crucian carp (raw)
  
  8 mg
• Young bluefin tuna (raw)
  
  8 mg
• Scallop (raw)
  
  8 mg
• Fat greenling (raw)
  
  9 mg
• Horse mackerel (boiled)
  
  9 mg
• Barracuda (raw)
  
  9 mg
• Chum salmon (baked)
  
  9 mg
• Black sea bream (raw)
  
  9 mg
• Catfish (raw)
  
  9 mg
• Pacific herring (ovary, dried)
  
  9 mg
• Tile fish (raw)
  
  10 mg
• Ayu sweetfish (uruka)
  
  10 mg
• Tatamiiwashi
  
  10 mg
• Skipjack (caught in autumn, raw)
  
  10 mg
• Horse mackerel (baked)
  
  11 mg
• Tile fish (boiled)
  
  11 mg
• Red sea bream (wild, raw)
  
  11 mg
• Sandfish (namaboshi)
  
  11 mg
• Opossum shrimp (tsukudani)
  
  11 mg
• Carp (cultured, boiled)
  
  12 mg