Fishes and Shellfishes Low in Hexadecatetraenoic acid (301st - 309th) (per 100 g edible portion)

• Japanese pilchard (shioiwashi)
  
  92 mg
• Atlantic mackerel (raw)
  
  98 mg
• Atlantic mackerel (boiled)
  
  100 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  110 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  110 mg
• Japanese pilchard (namaboshi)
  
  130 mg
• Pacific herring (hirakiboshi)
  
  130 mg
• Mirinboshi (japanese pilchard)
  
  160 mg
• Gizzard shad (raw)
  
  180 mg