Fishes and Shellfishes Low in Hexadecatetraenoic acid (261st - 280th) (per 100 g edible portion)

• Japanese eel (shirayaki)
  
  23 mg
• Mackerel (boiled)
  
  23 mg
• Mackerel (baked)
  
  23 mg
• Mirinboshi (anchovy)
  
  25 mg
• Atka mackerel (salted)
  
  25 mg
• With ovary (raw)
  
  26 mg
• Common Japanese conger (raw)
  
  28 mg
• Shishamo smelt (semi-dried, baked)
  
  28 mg
• Abalone (canned in brine)
  
  28 mg
• With ovary (boiled)
  
  30 mg
• Pacific saury (baked)
  
  30 mg
• Lamprey (raw)
  
  30 mg
• Atka mackerel (hirakiboshi)
  
  31 mg
• Ayu sweetfish (wild, viscera, baked)
  
  32 mg
• Japanese sand lance (raw)
  
  35 mg
• Pale chub (raw)
  
  35 mg
• Japanese anchovy (raw)
  
  37 mg
• Shishamo smelt (semi-dried, raw)
  
  39 mg
• Pacific saury (raw)
  
  41 mg
• Atlantic capelin (semi-dried, baked)
  
  42 mg