Fishes and Shellfishes Low in Icosadienoic acid (181st - 200th) (per 100 g edible portion)

• Sandfish (raw)
  
  6 mg
• Crucian carp (raw)
  
  6 mg
• Crucian carp (boiled)
  
  6 mg
• Tuna, Canned product (flaked white meat in brine)
  
  6 mg
• Black rockfish (raw)
  
  6 mg
• Hen clam (raw)
  
  6 mg
• Sakura shrimp (niboshi)
  
  6 mg
• Mantis shrimp (boiled)
  
  6 mg
• Fish paste product (tsumire)
  
  6 mg
• Ayu sweetfish (cultured, baked)
  
  7 mg
• Pacific Ocean perch (raw)
  
  7 mg
• Japanese sand lance (tsukudani)
  
  7 mg
• Japanese anchovy (raw)
  
  7 mg
• Japanese anchovy (tazukuri)
  
  7 mg
• Barracuda (baked)
  
  7 mg
• Amberjack (raw)
  
  7 mg
• Blue sprat (seasoned and dried)
  
  7 mg
• Japanese seaperch (raw)
  
  7 mg
• Yellow sea bream (raw)
  
  7 mg
• Loach (raw)
  
  7 mg