Fishes and Shellfishes High in Icosadienoic acid (321st - 340th) (per 100 g edible portion)

• Tiger prawn (cultured, boiled)
  
  1 mg
• Japanese spiny lobster (raw)
  
  1 mg
• Ark shell (canned with seasoning)
  
  1 mg
• Adductor muscle (canned in brine)
  
  1 mg
• Scallop (raw)
  
  1 mg
• Cockle (foot, raw)
  
  1 mg
• Japanese abalone (raw)
  
  1 mg
• Pen shell (adductor muscle, raw)
  
  1 mg
• Abalone (canned in brine)
  
  1 mg
• Hake (raw)
  
  1 mg
• Tuna, Canned product (flaked light meat in brine)
  
  1 mg
• Bluefin tuna (lean meat, raw)
  
  1 mg
• Yellowfin tuna (raw)
  
  1 mg
• Gurnard (raw)
  
  1 mg
• Purple puffer (raw)
  
  1 mg
• Ocellate puffer (cultured, raw)
  
  1 mg
• Spangled emperor (raw)
  
  1 mg
• Pacific herring (ovary, salted, desalted)
  
  1 mg
• Pacific herring (ovary, raw)
  
  1 mg
• Flying fish (raw)
  
  1 mg