Icosatetraenoic acid Content of Fishes and Shellfishes
(81 - 90)
21 mg
(per 90 g edible portion)
Spanish mackerel (raw)
257 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
9 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
43 mg
(per 450 g edible portion)
Black sea bream (raw)
19 mg
(per 150 g edible portion)
Barracuda (raw)
30 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
8 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
12 mg
(per 90 g edible portion)
Horse mackerel (baked)
60 mg
(per 700 g edible portion)
Japanese seaperch (raw)
2 mg
(per 10 g edible portion)
Japanese sand lance (raw)
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