Fishes and Shellfishes Low in Hexadecatrienoic acid (261st - 280th) (per 100 g edible portion)

• With ovary (boiled)
  
  18 mg
• Atka mackerel (hirakiboshi)
  
  18 mg
• Japanese eel (cultured, raw)
  
  19 mg
• Pacific saury (raw)
  
  20 mg
• Japanese eel (shirayaki)
  
  22 mg
• Shishamo smelt (semi-dried, baked)
  
  22 mg
• Japanese sand lance (raw)
  
  23 mg
• Atlantic capelin (semi-dried, baked)
  
  23 mg
• Japanese anchovy (niboshi)
  
  24 mg
• Spanish mackerel (raw)
  
  24 mg
• Pacific saury (mirinboshi)
  
  24 mg
• Yellowstriped butterfish (raw)
  
  24 mg
• Mackerel (raw)
  
  26 mg
• Atlantic capelin (semi-dried, raw)
  
  26 mg
• Japanese seaperch (raw)
  
  26 mg
• Spanish mackerel (baked)
  
  27 mg
• Shishamo smelt (semi-dried, raw)
  
  27 mg
• Lamprey (raw)
  
  30 mg
• Mackerel (boiled)
  
  33 mg
• Mackerel, Processed product (shiosaba)
  
  33 mg