Fishes and Shellfishes Low in Icosadienoic acid (341st - 360th) (per 100 g edible portion)

• Chum salmon (canned in brine)
  
  28 mg
• Common Japanese conger (raw)
  
  29 mg
• Caviar (salted product)
  
  29 mg
• Mackerel (boiled)
  
  29 mg
• Hairtail (raw)
  
  29 mg
• Chinook salmon (raw)
  
  30 mg
• Mackerel (baked)
  
  30 mg
• Mackerel (canned products, miso-ni)
  
  30 mg
• Sea urchin (tsubu-uni)
  
  31 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  32 mg
• Japanese pilchard, Canned product (with seasoning)
  
  33 mg
• Pacific herring (smoked)
  
  33 mg
• Yellowtail (young, cultured, raw)
  
  33 mg
• Pacific saury (canned product, kabayaki)
  
  35 mg
• Japanese pilchard, Canned product (kabayaki)
  
  36 mg
• Japanese sculpin (tsukudani)
  
  36 mg
• Rainbow trout (cultured in sea, raw)
  
  37 mg
• Southern black cod (raw)
  
  37 mg
• Japanese eel (cultured, raw)
  
  38 mg
• Carp (cultured, boiled)
  
  40 mg