Fishes and Shellfishes High in Icosadienoic acid (per 100 g edible portion)

• Carp (cultured, viscera, raw)
  
  120 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  96 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  94 mg
• Southern bluefin tuna (fatty meat, raw)
  
  80 mg
• Atlantic mackerel (boiled)
  
  75 mg
• Bluefin tuna (fatty meat, raw)
  
  72 mg
• Mackerel, Processed product (shimesaba)
  
  71 mg
• Atlantic mackerel (baked)
  
  71 mg
• Atlantic mackerel (raw)
  
  68 mg
• Atlantic salmon (cultured, baked)
  
  63 mg
• Pacific saury (raw)
  
  58 mg
• Pacific saury (hirakiboshi)
  
  57 mg
• Pacific saury (canned product, with seasoning)
  
  55 mg
• Pacific saury (mirinboshi)
  
  54 mg
• Mackerel, Processed product (hirakiboshi)
  
  53 mg
• Atlantic salmon (cultured, raw)
  
  52 mg
• Kichiji rockfish (raw)
  
  51 mg
• Apple snail (canned in brine)
  
  48 mg
• Pacific saury (baked)
  
  47 mg
• Anglerfish (liver, raw)
  
  47 mg