Fishes and Shellfishes High in Icosadienoic acid (61st - 80th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  24 mg
• Japanese pilchard (raw)
  
  24 mg
• Red sea bream (cultured, raw)
  
  23 mg
• Dogfish (raw)
  
  23 mg
• Masu salmon (baked)
  
  23 mg
• Japanese pilchard (boiled)
  
  23 mg
• Sandfish (namaboshi)
  
  22 mg
• Pacific herring (hirakiboshi)
  
  22 mg
• Mackerel (raw)
  
  22 mg
• Coho salmon (cultured, raw)
  
  21 mg
• Pink salmon (raw)
  
  21 mg
• Japanese sculpin (raw)
  
  21 mg
• Atlantic horse mackerel (baked)
  
  21 mg
• Firefly squid (seasoned and smoked)
  
  20 mg
• Red sea bream (cultured, boiled)
  
  20 mg
• Mackerel (canned products, in brine)
  
  20 mg
• Rainbow trout (cultured in freshwater, raw)
  
  20 mg
• Japanese sculpin (boiled)
  
  20 mg
• Fish paste product (fish sausage)
  
  19 mg
• Firefly squid (tsukudani)
  
  19 mg