Fishes and Shellfishes High in Icosadienoic acid (161st - 180th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  9 mg
• Yellowtail (mature, baked)
  
  9 mg
• Conger pike (raw)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  9 mg
• Red sea bream (wild, raw)
  
  9 mg
• Silver warehou (raw)
  
  9 mg
• Chum salmon (sujiko)
  
  9 mg
• Big-eye sardine (maruboshi)
  
  9 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Horse mackerel (baked)
  
  9 mg
• Squid, Processed product (shiokara)
  
  8 mg
• Firefly squid (boiled)
  
  8 mg
• Hard clam (baked)
  
  8 mg
• Goldstriped amberjack (raw)
  
  8 mg
• Marbled sole (raw)
  
  8 mg
• Japanese eel (viscera, raw)
  
  8 mg
• Japanese pilchard, Canned product (in brine)
  
  8 mg
• Mirinboshi (anchovy)
  
  8 mg
• Japanese sand lance (raw)
  
  8 mg
• Ayu sweetfish (wild, viscera, raw)
  
  8 mg