Fishes and Shellfishes Low in Icosadienoic acid (261st - 280th) (per 100 g edible portion)

• Pink salmon (salted)
  
  13 mg
• Spanish mackerel (baked)
  
  13 mg
• Striped jack (cultured, raw)
  
  13 mg
• Crucian carp (kanroni)
  
  13 mg
• Tuna, Canned product (flaked light meat in oil)
  
  13 mg
• Pond smelt (tsukudani)
  
  13 mg
• Ivory shell (raw)
  
  13 mg
• Firefly squid (raw)
  
  13 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  14 mg
• Japanese pilchard (namaboshi)
  
  14 mg
• Char (cultured, raw)
  
  14 mg
• Skipjack (caught in autumn, raw)
  
  14 mg
• Dried flounder
  
  14 mg
• Sockeye salmon (raw)
  
  14 mg
• Pond smelt (ameni)
  
  14 mg
• Brownstriped mackerel scad (raw)
  
  15 mg
• Masu salmon (raw)
  
  15 mg
• Silver pomfret (raw)
  
  15 mg
• Short-necked clam, Canned product (with seasoning)
  
  15 mg
• Atlantic horse mackerel (boiled)
  
  16 mg