Fishes and Shellfishes High in Icosadienoic acid (221st - 240th) (per 100 g edible portion)

• Yellowfin goby (kanroni)
  
  5 mg
• Pacific herring (ovary, dried)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Crimson sea bream (raw)
  
  5 mg
• Chum salmon (aramaki raw)
  
  5 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5 mg
• Pale chub (raw)
  
  5 mg
• Japanese anchovy (niboshi)
  
  5 mg
• Big-eye sardine (raw)
  
  5 mg
• Japanese sand lance (niboshi)
  
  5 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Matsubara's red rockfish (raw)
  
  5 mg
• Opossum shrimp (tsukudani)
  
  4 mg
• Squid, Processed product (surume)
  
  4 mg
• Surf clam (raw)
  
  4 mg
• Whelk (raw)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Bastard halibut (wild, raw)
  
  4 mg
• Walleye pollack (karashi-mentaiko)
  
  4 mg
• Walleye pollack (tarako, raw)
  
  4 mg