Fishes and Shellfishes High in Icosatetraenoic acid (21st - 40th) (per 100 g edible portion)

• Japanese eel (kabayaki)
  
  160 mg
• Pacific saury (mirinboshi)
  
  150 mg
• Chum salmon (shiozake)
  
  150 mg
• Japanese eel (cultured, raw)
  
  150 mg
• Hairtail (raw)
  
  140 mg
• Mackerel, Processed product (shiosaba)
  
  140 mg
• Rainbow trout (cultured in sea, baked)
  
  140 mg
• Rainbow trout (cultured in sea, raw)
  
  140 mg
• Pacific saury (baked)
  
  130 mg
• Chinook salmon (baked)
  
  130 mg
• Japanese eel (shirayaki)
  
  130 mg
• Masu salmon (baked)
  
  120 mg
• Coho salmon (cultured, baked)
  
  120 mg
• Japanese pilchard, Canned product (kabayaki)
  
  120 mg
• Lamprey (raw)
  
  110 mg
• Yellowtail (young, cultured, raw)
  
  110 mg
• Pacific saury (canned product, kabayaki)
  
  110 mg
• Pink salmon (baked)
  
  99 mg
• Red sea bream (cultured, boiled)
  
  98 mg
• Red sea bream (cultured, baked)
  
  97 mg