Fishes and Shellfishes High in Icosadienoic acid (241st - 260th) (per 100 g edible portion)

• Japanese icefish (raw)
  
  4 mg
• Sole (raw)
  
  4 mg
• Skipjack, Canned product (flaked meat in oil)
  
  4 mg
• Pacific halibut (raw)
  
  4 mg
• Golden-thread (raw)
  
  4 mg
• Ayu sweetfish (wild, viscera, baked)
  
  4 mg
• Opossum shrimp (shiokara)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg
• Squid, Processed product (kiriika-ameni)
  
  3 mg
• Sakura shrimp (boiled)
  
  3 mg
• Keen's gaper (siphon, raw)
  
  3 mg
• Common shield-clam (raw)
  
  3 mg
• Oyster (cultured, boiled)
  
  3 mg
• Oyster (cultured, raw)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Mussel (raw)
  
  3 mg
• Jackknife clam (raw)
  
  3 mg
• Big-eye tuna (raw)
  
  3 mg
• Black-tipped fusilier (raw)
  
  3 mg
• Dolphinfish (raw)
  
  3 mg