Fishes and Shellfishes Low in Hexadecatrienoic acid (201st - 220th) (per 100 g edible portion)

• Hard clam (tsukudani)
  
  3 mg
• Shrimp, Processed product (tsukudani)
  
  3 mg
• Firefly squid (seasoned and smoked)
  
  3 mg
• Firefly squid (tsukudani)
  
  3 mg
• Yellow sea bream (raw)
  
  4 mg
• Walleye pollack (tarako, baked)
  
  4 mg
• Scallop (raw)
  
  4 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Skipjack (caught in autumn, raw)
  
  5 mg
• Japanese icefish (raw)
  
  5 mg
• Crucian carp (kanroni)
  
  5 mg
• Masu trout (cultured, raw)
  
  5 mg
• Antarctic krill (boiled)
  
  5 mg
• Dried flounder
  
  6 mg
• Amberjack (raw)
  
  6 mg
• Chum salmon (raw)
  
  6 mg
• Bastard halibut (wild, raw)
  
  6 mg
• Young bluefin tuna (raw)
  
  6 mg
• Japanese bluefish (boiled)
  
  6 mg
• Opossum shrimp (tsukudani)
  
  6 mg