Fishes and Shellfishes High in Icosadienoic acid (141st - 160th) (per 100 g edible portion)

• Shishamo smelt (semi-dried, raw)
  
  11 mg
• Chum salmon (boiled)
  
  11 mg
• With ovary (raw)
  
  11 mg
• Brown sole (boiled)
  
  11 mg
• Brown sole (raw)
  
  11 mg
• Mezashi (baked)
  
  11 mg
• Japanese pilchard (shioiwashi)
  
  11 mg
• Butterfish (raw)
  
  11 mg
• Tile fish (boiled)
  
  11 mg
• Sakura shrimp (dried)
  
  10 mg
• Girella (raw)
  
  10 mg
• Young bluefin tuna (raw)
  
  10 mg
• Atka mackerel (hirakiboshi)
  
  10 mg
• Shishamo smelt (semi-dried, baked)
  
  10 mg
• Mackerel (saba-bushi)
  
  10 mg
• Chum salmon (raw)
  
  10 mg
• Brown sole (baked)
  
  10 mg
• Three-line grunt (raw)
  
  10 mg
• Tile fish (raw)
  
  10 mg
• Fat greenling (raw)
  
  10 mg