Fishes and Shellfishes Low in Icosadienoic acid (101st - 120th) (per 100 g edible portion)

• Croaker (baked)
  
  2 mg
• Halfbeak (raw)
  
  2 mg
• Japanese argentine (raw)
  
  2 mg
• Barracouta (raw)
  
  2 mg
• Hoki (raw)
  
  2 mg
• Striped mullet (raw)
  
  2 mg
• Albacore (raw)
  
  2 mg
• Lamprey (dried)
  
  2 mg
• Short-necked clam (raw)
  
  2 mg
• Abalone (steamed and dried)
  
  2 mg
• Scallop (boiled)
  
  2 mg
• Adductor muscle (niboshi)
  
  2 mg
• Tiger prawn (cultured, raw)
  
  2 mg
• Horsehair crab (raw)
  
  2 mg
• Snow crab (boiled)
  
  2 mg
• Snow crab (canned in brine)
  
  2 mg
• Japanese common squid (boiled)
  
  2 mg
• Japanese common squid (baked)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Antarctic krill (boiled)
  
  2 mg