Fishes and Shellfishes Low in Icosadienoic acid (121st - 140th) (per 100 g edible portion)

• Sea squirt (shiokara)
  
  2 mg
• Fish paste product (yakinuki-kamaboko)
  
  2 mg
• Japanese sand lance (ameni)
  
  3 mg
• Shirasuboshi (semi-dried)
  
  3 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  3 mg
• Frigate mackerel (raw)
  
  3 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  3 mg
• Dolphinfish (raw)
  
  3 mg
• Black-tipped fusilier (raw)
  
  3 mg
• Big-eye tuna (raw)
  
  3 mg
• Jackknife clam (raw)
  
  3 mg
• Mussel (raw)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Oyster (cultured, raw)
  
  3 mg
• Oyster (cultured, boiled)
  
  3 mg
• Common shield-clam (raw)
  
  3 mg
• Keen's gaper (siphon, raw)
  
  3 mg
• Sakura shrimp (boiled)
  
  3 mg
• Squid, Processed product (kiriika-ameni)
  
  3 mg
• Squid, Processed product (canned with seasoning)
  
  3 mg