Fishes and Shellfishes High in Icosadienoic acid (21st - 40th) (per 100 g edible portion)

• Sea urchin (raw gonads)
  
  45 mg
• Japanese eel (shirayaki)
  
  44 mg
• Lamprey (raw)
  
  43 mg
• Catfish (raw)
  
  41 mg
• Mackerel, Processed product (shiosaba)
  
  41 mg
• Chinook salmon (baked)
  
  40 mg
• Rainbow trout (cultured in sea, baked)
  
  40 mg
• Carp (cultured, boiled)
  
  40 mg
• Japanese eel (cultured, raw)
  
  38 mg
• Southern black cod (raw)
  
  37 mg
• Rainbow trout (cultured in sea, raw)
  
  37 mg
• Japanese sculpin (tsukudani)
  
  36 mg
• Japanese pilchard, Canned product (kabayaki)
  
  36 mg
• Pacific saury (canned product, kabayaki)
  
  35 mg
• Yellowtail (young, cultured, raw)
  
  33 mg
• Pacific herring (smoked)
  
  33 mg
• Japanese pilchard, Canned product (with seasoning)
  
  33 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  32 mg
• Sea urchin (tsubu-uni)
  
  31 mg
• Mackerel (canned products, miso-ni)
  
  30 mg