Fishes and Shellfishes Low in Icosadienoic acid (161st - 180th) (per 100 g edible portion)

• Pale chub (raw)
  
  5 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5 mg
• Chum salmon (aramaki raw)
  
  5 mg
• Crimson sea bream (raw)
  
  5 mg
• Walleye pollack (tarako, baked)
  
  5 mg
• Pacific herring (ovary, dried)
  
  5 mg
• Yellowfin goby (kanroni)
  
  5 mg
• Atka mackerel (raw)
  
  5 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  5 mg
• Freshwater clam (raw)
  
  5 mg
• Hard clam (raw)
  
  5 mg
• Horse mackerel (raw)
  
  6 mg
• Japanese pilchard (maruboshi)
  
  6 mg
• Japanese eel (kabayaki)
  
  6 mg
• Striped marlin (raw)
  
  6 mg
• Skipjack, Processed product (kezuri-bushi)
  
  6 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  6 mg
• Gizzard shad (amazu-zuke)
  
  6 mg
• Chum salmon (aramaki baked)
  
  6 mg
• Loach (boiled)
  
  6 mg