Fishes and Shellfishes Low in Icosadienoic acid (221st - 240th) (per 100 g edible portion)

• Chum salmon (sujiko)
  
  9 mg
• Silver warehou (raw)
  
  9 mg
• Red sea bream (wild, raw)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  9 mg
• Conger pike (raw)
  
  9 mg
• Yellowtail (mature, baked)
  
  9 mg
• Atka mackerel (salted)
  
  9 mg
• Fat greenling (raw)
  
  10 mg
• Tile fish (raw)
  
  10 mg
• Three-line grunt (raw)
  
  10 mg
• Brown sole (baked)
  
  10 mg
• Chum salmon (raw)
  
  10 mg
• Mackerel (saba-bushi)
  
  10 mg
• Shishamo smelt (semi-dried, baked)
  
  10 mg
• Atka mackerel (hirakiboshi)
  
  10 mg
• Young bluefin tuna (raw)
  
  10 mg
• Girella (raw)
  
  10 mg
• Sakura shrimp (dried)
  
  10 mg
• Tile fish (boiled)
  
  11 mg
• Butterfish (raw)
  
  11 mg