Fishes and Shellfishes Low in Icosadienoic acid (381st - 387th) (per 100 g edible portion)

• Mackerel, Processed product (shimesaba)
  
  71 mg
• Bluefin tuna (fatty meat, raw)
  
  72 mg
• Atlantic mackerel (boiled)
  
  75 mg
• Southern bluefin tuna (fatty meat, raw)
  
  80 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  94 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  96 mg
• Carp (cultured, viscera, raw)
  
  120 mg