Fishes and Shellfishes Low in Hexadecatetraenoic acid (281st - 300th) (per 100 g edible portion)

• Sablefish (raw)
  
  44 mg
• Pink salmon (salted)
  
  44 mg
• Red sea bream (cultured, raw)
  
  44 mg
• Atlantic capelin (semi-dried, raw)
  
  45 mg
• Yellowtail (young, cultured, raw)
  
  55 mg
• Red sea bream (cultured, baked)
  
  56 mg
• Red sea bream (cultured, boiled)
  
  57 mg
• Mackerel, Processed product (shiosaba)
  
  58 mg
• Pacific saury (mirinboshi)
  
  58 mg
• Oyster (canned in oil, smoked)
  
  59 mg
• Ayu sweetfish (wild, viscera, raw)
  
  66 mg
• Hairtail (raw)
  
  69 mg
• Mackerel, Processed product (shimesaba)
  
  73 mg
• Gizzard shad (amazu-zuke)
  
  74 mg
• Japanese pilchard (boiled)
  
  79 mg
• Japanese pilchard (baked)
  
  85 mg
• Striped mullet (karasumi)
  
  85 mg
• Atlantic mackerel (baked)
  
  87 mg
• Pacific herring (smoked)
  
  89 mg
• Japanese pilchard (raw)
  
  90 mg