Fishes and Shellfishes Low in Icosadienoic acid (281st - 300th) (per 100 g edible portion)

• Tatamiiwashi
  
  16 mg
• Swordfish (raw)
  
  16 mg
• Pacific herring (migaki-nishin)
  
  16 mg
• Short-necked clam (tsukudani)
  
  16 mg
• Pond snail (raw)
  
  16 mg
• Horse mackerel (hirakiboshi, baked)
  
  17 mg
• Amago salmon (cultured, raw)
  
  17 mg
• Angry rockfish (raw)
  
  17 mg
• Alfonsino (raw)
  
  17 mg
• Japanese bluefish (raw)
  
  17 mg
• Masu trout (cultured, raw)
  
  17 mg
• Abalone (shiokara)
  
  17 mg
• Mezashi (raw)
  
  18 mg
• Chum salmon (ikura)
  
  18 mg
• Sockeye salmon (baked)
  
  18 mg
• Sockeye salmon (smoked)
  
  18 mg
• Atlantic capelin (semi-dried, raw)
  
  18 mg
• Yellowstriped butterfish (raw)
  
  18 mg
• Tilapia (raw)
  
  18 mg
• Sea urchin (neri-uni)
  
  18 mg