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

• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  3 mg
• Frigate mackerel (raw)
  
  3 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  3 mg
• Shirasuboshi (semi-dried)
  
  3 mg
• Japanese sand lance (ameni)
  
  3 mg
• Fish paste product (yakinuki-kamaboko)
  
  2 mg
• Sea squirt (shiokara)
  
  2 mg
• Antarctic krill (boiled)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Japanese common squid (baked)
  
  2 mg
• Japanese common squid (boiled)
  
  2 mg
• Snow crab (canned in brine)
  
  2 mg
• Snow crab (boiled)
  
  2 mg
• Horsehair crab (raw)
  
  2 mg
• Tiger prawn (cultured, raw)
  
  2 mg
• Adductor muscle (niboshi)
  
  2 mg
• Scallop (boiled)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Short-necked clam (raw)
  
  2 mg
• Lamprey (dried)
  
  2 mg