Fishes and Shellfishes High in Icosatetraenoic acid (181st - 200th) (per 100 g edible portion)

• Japanese sand lance (tsukudani)
  
  13 mg
• Sea urchin (neri-uni)
  
  12 mg
• Firefly squid (raw)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Crucian carp (kanroni)
  
  12 mg
• Blue sprat (seasoned and dried)
  
  12 mg
• Barracuda (baked)
  
  12 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  12 mg
• Ayu sweetfish (wild, raw)
  
  12 mg
• Tile fish (boiled)
  
  12 mg
• Tile fish (raw)
  
  12 mg
• Mackerel (saba-bushi)
  
  11 mg
• Char (cultured, raw)
  
  11 mg
• Pacific Ocean perch (raw)
  
  11 mg
• Amago salmon (cultured, raw)
  
  11 mg
• Hard clam (tsukudani)
  
  10 mg
• Freshwater clam (raw)
  
  10 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  10 mg
• Tuna, Canned product (flaked white meat in brine)
  
  10 mg
• Walleye pollack (tarako, raw)
  
  10 mg