Fishes and Shellfishes Low in Icosadienoic acid (21st - 40th) (per 100 g edible portion)

• Walleye pollack (sukimidara)
  
  Tr
• Pacific cod (raw)
  
  Tr
• Pacific cod (baked)
  
  Tr
• Pacific cod (salted fillet)
  
  Tr
• Yellowfin goby (raw)
  
  Tr
• Southern bluefin tuna (lean meat, raw)
  
  Tr
• Southern blue whiting (raw)
  
  Tr
• Bloody clam (raw)
  
  Tr
• Abalone (raw)
  
  Tr
• Turban shell (raw)
  
  Tr
• Turban shell (baked)
  
  Tr
• Adductor muscle (raw)
  
  Tr
• Northern shrimp (raw)
  
  Tr
• King crab (raw)
  
  Tr
• Fish paste product (mushi-kamaboko)
  
  Tr
• Fish paste product (naruto)
  
  Tr
• Golden-thread (surimi)
  
  1 mg
• Scorpion fish (raw)
  
  1 mg
• Skipjack (caught in spring, raw)
  
  1 mg
• Skipjack, Processed product (namari)
  
  1 mg