Fishes and Shellfishes High in Hexadecatrienoic acid (1st - 20th) (per 100 g edible portion)

• Gizzard shad (raw)
  
  190 mg
• Japanese pilchard (namaboshi)
  
  190 mg
• Gizzard shad (amazu-zuke)
  
  170 mg
• Ayu sweetfish (wild, viscera, raw)
  
  150 mg
• Japanese anchovy (raw)
  
  120 mg
• Hairtail (raw)
  
  110 mg
• Pale chub (raw)
  
  110 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  93 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  90 mg
• Ayu sweetfish (wild, viscera, baked)
  
  75 mg
• Pacific herring (hirakiboshi)
  
  74 mg
• Japanese pilchard (raw)
  
  74 mg
• Japanese pilchard (baked)
  
  73 mg
• Japanese pilchard (boiled)
  
  67 mg
• Mackerel, Processed product (shimesaba)
  
  54 mg
• Japanese pilchard (shioiwashi)
  
  51 mg
• Red sea bream (cultured, boiled)
  
  50 mg
• Red sea bream (cultured, baked)
  
  49 mg
• Yellowtail (young, cultured, raw)
  
  47 mg
• Pacific herring (smoked)
  
  45 mg