Fishes and Shellfishes High in Icosadienoic acid (81st - 100th) (per 100 g edible portion)

• Hard clam (tsukudani)
  
  19 mg
• Short-necked clam, Canned product (in brine)
  
  19 mg
• Willow shiner (raw)
  
  19 mg
• Atlantic capelin (semi-dried, baked)
  
  19 mg
• Sablefish (raw)
  
  19 mg
• Mirinboshi (japanese pilchard)
  
  19 mg
• Atlantic horse mackerel (raw)
  
  19 mg
• Sea urchin (neri-uni)
  
  18 mg
• Tilapia (raw)
  
  18 mg
• Yellowstriped butterfish (raw)
  
  18 mg
• Atlantic capelin (semi-dried, raw)
  
  18 mg
• Sockeye salmon (smoked)
  
  18 mg
• Sockeye salmon (baked)
  
  18 mg
• Chum salmon (ikura)
  
  18 mg
• Mezashi (raw)
  
  18 mg
• Abalone (shiokara)
  
  17 mg
• Masu trout (cultured, raw)
  
  17 mg
• Japanese bluefish (raw)
  
  17 mg
• Alfonsino (raw)
  
  17 mg
• Angry rockfish (raw)
  
  17 mg