Fishes and Shellfishes Low in Icosadienoic acid (201st - 220th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  7 mg
• Yellowtail (mature, raw)
  
  7 mg
• Topshell (canned with seasoning)
  
  7 mg
• Shrimp, Processed product (tsukudani)
  
  7 mg
• Fish paste product (datemaki)
  
  7 mg
• Horse mackerel (boiled)
  
  8 mg
• Tile fish (baked)
  
  8 mg
• Ayu sweetfish (wild, viscera, raw)
  
  8 mg
• Japanese sand lance (raw)
  
  8 mg
• Mirinboshi (anchovy)
  
  8 mg
• Japanese pilchard, Canned product (in brine)
  
  8 mg
• Japanese eel (viscera, raw)
  
  8 mg
• Marbled sole (raw)
  
  8 mg
• Goldstriped amberjack (raw)
  
  8 mg
• Hard clam (baked)
  
  8 mg
• Firefly squid (boiled)
  
  8 mg
• Squid, Processed product (shiokara)
  
  8 mg
• Horse mackerel (baked)
  
  9 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Big-eye sardine (maruboshi)
  
  9 mg