Fishes and Shellfishes Low in Icosadienoic acid (301st - 320th) (per 100 g edible portion)

• Atlantic horse mackerel (raw)
  
  19 mg
• Mirinboshi (japanese pilchard)
  
  19 mg
• Sablefish (raw)
  
  19 mg
• Atlantic capelin (semi-dried, baked)
  
  19 mg
• Willow shiner (raw)
  
  19 mg
• Short-necked clam, Canned product (in brine)
  
  19 mg
• Hard clam (tsukudani)
  
  19 mg
• Firefly squid (tsukudani)
  
  19 mg
• Fish paste product (fish sausage)
  
  19 mg
• Japanese sculpin (boiled)
  
  20 mg
• Rainbow trout (cultured in freshwater, raw)
  
  20 mg
• Mackerel (canned products, in brine)
  
  20 mg
• Red sea bream (cultured, boiled)
  
  20 mg
• Firefly squid (seasoned and smoked)
  
  20 mg
• Atlantic horse mackerel (baked)
  
  21 mg
• Japanese sculpin (raw)
  
  21 mg
• Pink salmon (raw)
  
  21 mg
• Coho salmon (cultured, raw)
  
  21 mg
• Mackerel (raw)
  
  22 mg
• Pacific herring (hirakiboshi)
  
  22 mg