Fishes and Shellfishes Low in Hexadecatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Japanese argentine (raw)
  
  1 mg
• Pacific herring (ovary, salted, desalted)
  
  1 mg
• Silver pomfret (raw)
  
  1 mg
• Pond smelt (ameni)
  
  1 mg
• Mussel (raw)
  
  1 mg
• Hard clam (boiled)
  
  1 mg
• Common shield-clam (raw)
  
  1 mg
• Sakura shrimp (niboshi)
  
  1 mg
• Shrimp, Processed product (tsukudani)
  
  1 mg
• Ocellated octopus (raw)
  
  1 mg
• Sea squirt (raw)
  
  1 mg
• Sea squirt (shiokara)
  
  1 mg
• Fish paste product (kanifumi-kamaboko)
  
  1 mg
• Fish paste product (fish ham)
  
  1 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  2 mg
• Shirasuboshi (mild dried)
  
  2 mg
• Japanese eel (viscera, raw)
  
  2 mg
• Brown sole (boiled)
  
  2 mg
• Mackerel (saba-bushi)
  
  2 mg
• Dolphinfish (raw)
  
  2 mg