Fishes and Shellfishes High in Icosatetraenoic acid (41st - 60th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  97 mg
• Yellowtail (mature, baked)
  
  96 mg
• Chinook salmon (raw)
  
  96 mg
• Chum salmon (canned in brine)
  
  87 mg
• Yellowtail (mature, raw)
  
  86 mg
• Japanese pilchard (baked)
  
  86 mg
• Conger pike (raw)
  
  85 mg
• Masu salmon (raw)
  
  84 mg
• Japanese pilchard, Canned product (with seasoning)
  
  84 mg
• Ayu sweetfish (wild, viscera, raw)
  
  84 mg
• Japanese pilchard (raw)
  
  82 mg
• Mackerel (canned products, miso-ni)
  
  80 mg
• Carp (cultured, viscera, raw)
  
  79 mg
• Mirinboshi (japanese pilchard)
  
  79 mg
• Pink salmon (raw)
  
  78 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  78 mg
• Red sea bream (cultured, raw)
  
  77 mg
• Japanese pilchard (boiled)
  
  77 mg
• Willow shiner (raw)
  
  76 mg
• Pink salmon (canned in brine)
  
  76 mg