Fishes and Shellfishes Low in Icosadienoic acid (41st - 60th) (per 100 g edible portion)

• Japanese whiting (raw)
  
  1 mg
• Bar-tailed flathead (raw)
  
  1 mg
• Chum salmon (mefun)
  
  1 mg
• Blue shark (raw)
  
  1 mg
• Pacific cod (milt)
  
  1 mg
• Pacific cod (denbu)
  
  1 mg
• Japanese surfsmelt (raw)
  
  1 mg
• Flying fish (raw)
  
  1 mg
• Pacific herring (ovary, raw)
  
  1 mg
• Pacific herring (ovary, salted, desalted)
  
  1 mg
• Spangled emperor (raw)
  
  1 mg
• Ocellate puffer (cultured, raw)
  
  1 mg
• Purple puffer (raw)
  
  1 mg
• Gurnard (raw)
  
  1 mg
• Yellowfin tuna (raw)
  
  1 mg
• Bluefin tuna (lean meat, raw)
  
  1 mg
• Tuna, Canned product (flaked light meat in brine)
  
  1 mg
• Hake (raw)
  
  1 mg
• Abalone (canned in brine)
  
  1 mg
• Pen shell (adductor muscle, raw)
  
  1 mg