Fishes and Shellfishes High in Icosadienoic acid (121st - 140th) (per 100 g edible portion)

• Ivory shell (raw)
  
  13 mg
• Pond smelt (tsukudani)
  
  13 mg
• Tuna, Canned product (flaked light meat in oil)
  
  13 mg
• Crucian carp (kanroni)
  
  13 mg
• Striped jack (cultured, raw)
  
  13 mg
• Spanish mackerel (baked)
  
  13 mg
• Pink salmon (salted)
  
  13 mg
• With ovary (boiled)
  
  13 mg
• Brownstriped mackerel scad (baked)
  
  13 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  12 mg
• Spanish mackerel (raw)
  
  12 mg
• Chum salmon (baked)
  
  12 mg
• Barracuda (raw)
  
  12 mg
• Japanese dace (raw)
  
  12 mg
• Horse mackerel (hirakiboshi, raw)
  
  12 mg
• Sea cucumber (konowata)
  
  11 mg
• Hard clam (boiled)
  
  11 mg
• Japanese bluefish (boiled)
  
  11 mg
• Pacific herring (raw)
  
  11 mg
• Black sea bream (raw)
  
  11 mg