Fishes and Shellfishes High in Icosatetraenoic acid (201st - 220th) (per 100 g edible portion)

• Yellow sea bream (raw)
  
  10 mg
• Skipjack, Canned product (flaked meat in oil)
  
  10 mg
• Shirasuboshi (semi-dried)
  
  10 mg
• Fat greenling (raw)
  
  10 mg
• Antarctic krill (boiled)
  
  9 mg
• Firefly squid (seasoned and smoked)
  
  9 mg
• Sakura shrimp (dried)
  
  9 mg
• Short-necked clam, Canned product (with seasoning)
  
  9 mg
• Short-necked clam (tsukudani)
  
  9 mg
• Hoki (raw)
  
  9 mg
• Gurnard (raw)
  
  9 mg
• Bastard halibut (cultured, raw)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  9 mg
• Tilapia (raw)
  
  9 mg
• Walleye pollack (karashi-mentaiko)
  
  9 mg
• Black-tipped fusilier (raw)
  
  9 mg
• Frigate mackerel (raw)
  
  9 mg
• Japanese sand lance (ameni)
  
  9 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Japanese argentine (raw)
  
  8 mg