Fishes and Shellfishes Low in Icosadienoic acid (141st - 160th) (per 100 g edible portion)

• Opossum shrimp (shiokara)
  
  3 mg
• Ayu sweetfish (wild, viscera, baked)
  
  4 mg
• Golden-thread (raw)
  
  4 mg
• Pacific halibut (raw)
  
  4 mg
• Skipjack, Canned product (flaked meat in oil)
  
  4 mg
• Sole (raw)
  
  4 mg
• Japanese icefish (raw)
  
  4 mg
• Walleye pollack (tarako, raw)
  
  4 mg
• Walleye pollack (karashi-mentaiko)
  
  4 mg
• Bastard halibut (wild, raw)
  
  4 mg
• Pond smelt (raw)
  
  4 mg
• Whelk (raw)
  
  4 mg
• Surf clam (raw)
  
  4 mg
• Squid, Processed product (surume)
  
  4 mg
• Opossum shrimp (tsukudani)
  
  4 mg
• Matsubara's red rockfish (raw)
  
  5 mg
• Ayu sweetfish (cultured, raw)
  
  5 mg
• Japanese sand lance (niboshi)
  
  5 mg
• Big-eye sardine (raw)
  
  5 mg
• Japanese anchovy (niboshi)
  
  5 mg