Fishes and Shellfishes High in Icosadienoic acid (41st - 60th) (per 100 g edible portion)

• Mackerel (baked)
  
  30 mg
• Chinook salmon (raw)
  
  30 mg
• Hairtail (raw)
  
  29 mg
• Mackerel (boiled)
  
  29 mg
• Caviar (salted product)
  
  29 mg
• Common Japanese conger (raw)
  
  29 mg
• Chum salmon (canned in brine)
  
  28 mg
• Striped mullet (karasumi)
  
  27 mg
• Coho salmon (cultured, baked)
  
  27 mg
• Pink salmon (baked)
  
  27 mg
• Common Japanese conger (steamed)
  
  27 mg
• Fish paste product (fish ham)
  
  26 mg
• Mackerel (canned productswith seasoning)
  
  26 mg
• Carp (cultured, raw)
  
  26 mg
• Japanese pilchard, Canned product (in oil)
  
  26 mg
• Japanese parrot fish (raw)
  
  25 mg
• Ayu sweetfish (uruka)
  
  25 mg
• Red sea bream (cultured, baked)
  
  24 mg
• Chum salmon (shiozake)
  
  24 mg
• Pink salmon (canned in brine)
  
  24 mg