Fishes and Shellfishes High in Hexadecatrienoic acid (21st - 40th) (per 100 g edible portion)

• Red sea bream (cultured, raw)
  
  39 mg
• Striped mullet (karasumi)
  
  38 mg
• Atlantic mackerel (boiled)
  
  36 mg
• Atlantic mackerel (baked)
  
  35 mg
• Atlantic mackerel (raw)
  
  35 mg
• Sablefish (raw)
  
  35 mg
• Mackerel (baked)
  
  34 mg
• Crucian carp (boiled)
  
  33 mg
• Crucian carp (raw)
  
  33 mg
• Mackerel, Processed product (shiosaba)
  
  33 mg
• Mackerel (boiled)
  
  33 mg
• Lamprey (raw)
  
  30 mg
• Shishamo smelt (semi-dried, raw)
  
  27 mg
• Spanish mackerel (baked)
  
  27 mg
• Japanese seaperch (raw)
  
  26 mg
• Atlantic capelin (semi-dried, raw)
  
  26 mg
• Mackerel (raw)
  
  26 mg
• Yellowstriped butterfish (raw)
  
  24 mg
• Pacific saury (mirinboshi)
  
  24 mg
• Spanish mackerel (raw)
  
  24 mg