Fishes and Shellfishes Low in Icosadienoic acid (241st - 260th) (per 100 g edible portion)

• Japanese pilchard (shioiwashi)
  
  11 mg
• Mezashi (baked)
  
  11 mg
• Brown sole (raw)
  
  11 mg
• Brown sole (boiled)
  
  11 mg
• With ovary (raw)
  
  11 mg
• Chum salmon (boiled)
  
  11 mg
• Shishamo smelt (semi-dried, raw)
  
  11 mg
• Black sea bream (raw)
  
  11 mg
• Pacific herring (raw)
  
  11 mg
• Japanese bluefish (boiled)
  
  11 mg
• Hard clam (boiled)
  
  11 mg
• Sea cucumber (konowata)
  
  11 mg
• Horse mackerel (hirakiboshi, raw)
  
  12 mg
• Japanese dace (raw)
  
  12 mg
• Barracuda (raw)
  
  12 mg
• Chum salmon (baked)
  
  12 mg
• Spanish mackerel (raw)
  
  12 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  12 mg
• Brownstriped mackerel scad (baked)
  
  13 mg
• With ovary (boiled)
  
  13 mg