Fishes and Shellfishes High in Hexadecatrienoic acid (41st - 60th) (per 100 g edible portion)

• Japanese anchovy (niboshi)
  
  24 mg
• Atlantic capelin (semi-dried, baked)
  
  23 mg
• Japanese sand lance (raw)
  
  23 mg
• Shishamo smelt (semi-dried, baked)
  
  22 mg
• Japanese eel (shirayaki)
  
  22 mg
• Pacific saury (raw)
  
  20 mg
• Japanese eel (cultured, raw)
  
  19 mg
• Atka mackerel (hirakiboshi)
  
  18 mg
• With ovary (boiled)
  
  18 mg
• Pink salmon (salted)
  
  17 mg
• Barracuda (raw)
  
  17 mg
• Blue sprat (seasoned and dried)
  
  16 mg
• With ovary (raw)
  
  16 mg
• Japanese sand lance (niboshi)
  
  16 mg
• Red sea bream (wild, raw)
  
  15 mg
• Big-eye sardine (maruboshi)
  
  15 mg
• Pacific saury (baked)
  
  14 mg
• Atka mackerel (salted)
  
  12 mg
• Bastard halibut (cultured, raw)
  
  12 mg
• Sandfish (namaboshi)
  
  12 mg