Fishes and Shellfishes Low in Hexadecatrienoic acid (281st - 300th) (per 100 g edible portion)

• Crucian carp (raw)
  
  33 mg
• Crucian carp (boiled)
  
  33 mg
• Mackerel (baked)
  
  34 mg
• Sablefish (raw)
  
  35 mg
• Atlantic mackerel (raw)
  
  35 mg
• Atlantic mackerel (baked)
  
  35 mg
• Atlantic mackerel (boiled)
  
  36 mg
• Striped mullet (karasumi)
  
  38 mg
• Red sea bream (cultured, raw)
  
  39 mg
• Pacific herring (smoked)
  
  45 mg
• Yellowtail (young, cultured, raw)
  
  47 mg
• Red sea bream (cultured, baked)
  
  49 mg
• Red sea bream (cultured, boiled)
  
  50 mg
• Japanese pilchard (shioiwashi)
  
  51 mg
• Mackerel, Processed product (shimesaba)
  
  54 mg
• Japanese pilchard (boiled)
  
  67 mg
• Japanese pilchard (baked)
  
  73 mg
• Japanese pilchard (raw)
  
  74 mg
• Pacific herring (hirakiboshi)
  
  74 mg
• Ayu sweetfish (wild, viscera, baked)
  
  75 mg