Fishes and Shellfishes Low in Icosadienoic acid (361st - 380th) (per 100 g edible portion)

• Rainbow trout (cultured in sea, baked)
  
  40 mg
• Chinook salmon (baked)
  
  40 mg
• Mackerel, Processed product (shiosaba)
  
  41 mg
• Catfish (raw)
  
  41 mg
• Lamprey (raw)
  
  43 mg
• Japanese eel (shirayaki)
  
  44 mg
• Sea urchin (raw gonads)
  
  45 mg
• Anglerfish (liver, raw)
  
  47 mg
• Pacific saury (baked)
  
  47 mg
• Apple snail (canned in brine)
  
  48 mg
• Kichiji rockfish (raw)
  
  51 mg
• Atlantic salmon (cultured, raw)
  
  52 mg
• Mackerel, Processed product (hirakiboshi)
  
  53 mg
• Pacific saury (mirinboshi)
  
  54 mg
• Pacific saury (canned product, with seasoning)
  
  55 mg
• Pacific saury (hirakiboshi)
  
  57 mg
• Pacific saury (raw)
  
  58 mg
• Atlantic salmon (cultured, baked)
  
  63 mg
• Atlantic mackerel (raw)
  
  68 mg
• Atlantic mackerel (baked)
  
  71 mg