Fishes and Shellfishes Low in Icosadienoic acid (61st - 80th) (per 100 g edible portion)

• Japanese abalone (raw)
  
  1 mg
• Cockle (foot, raw)
  
  1 mg
• Scallop (raw)
  
  1 mg
• Adductor muscle (canned in brine)
  
  1 mg
• Ark shell (canned with seasoning)
  
  1 mg
• Japanese spiny lobster (raw)
  
  1 mg
• Tiger prawn (cultured, boiled)
  
  1 mg
• Tiger prawn (cultured, baked)
  
  1 mg
• Oriental shrimp (raw)
  
  1 mg
• Shiba shrimp (raw)
  
  1 mg
• Giant tiger shrimp (cultured, raw)
  
  1 mg
• Blue crab (raw)
  
  1 mg
• Horsehair crab (boiled)
  
  1 mg
• Snow crab (raw)
  
  1 mg
• King crab (boiled)
  
  1 mg
• King crab (canned in brine)
  
  1 mg
• Crab, Processed product (ganzuke)
  
  1 mg
• Flying squid (raw)
  
  1 mg
• Swordtip squid (raw)
  
  1 mg
• Japanese common squid (raw)
  
  1 mg