Fishes and Shellfishes High in Icosadienoic acid (101st - 120th) (per 100 g edible portion)

• Amago salmon (cultured, raw)
  
  17 mg
• Horse mackerel (hirakiboshi, baked)
  
  17 mg
• Pond snail (raw)
  
  16 mg
• Short-necked clam (tsukudani)
  
  16 mg
• Pacific herring (migaki-nishin)
  
  16 mg
• Swordfish (raw)
  
  16 mg
• Tatamiiwashi
  
  16 mg
• Atlantic horse mackerel (boiled)
  
  16 mg
• Short-necked clam, Canned product (with seasoning)
  
  15 mg
• Silver pomfret (raw)
  
  15 mg
• Masu salmon (raw)
  
  15 mg
• Brownstriped mackerel scad (raw)
  
  15 mg
• Pond smelt (ameni)
  
  14 mg
• Sockeye salmon (raw)
  
  14 mg
• Dried flounder
  
  14 mg
• Skipjack (caught in autumn, raw)
  
  14 mg
• Char (cultured, raw)
  
  14 mg
• Japanese pilchard (namaboshi)
  
  14 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  14 mg
• Firefly squid (raw)
  
  13 mg