Fishes and Shellfishes High in Icosatetraenoic acid (61st - 80th) (per 100 g edible portion)

• Mezashi (raw)
  
  75 mg
• Japanese pilchard, Canned product (in brine)
  
  74 mg
• Mackerel (canned products, in brine)
  
  68 mg
• Southern black cod (raw)
  
  67 mg
• Mackerel (canned productswith seasoning)
  
  65 mg
• Japanese pilchard (namaboshi)
  
  65 mg
• Pink salmon (salted)
  
  63 mg
• Japanese pilchard, Canned product (in oil)
  
  61 mg
• Common Japanese conger (steamed)
  
  61 mg
• Sea urchin (raw gonads)
  
  59 mg
• Silver warehou (raw)
  
  58 mg
• Pacific herring (smoked)
  
  57 mg
• Mezashi (baked)
  
  57 mg
• Sockeye salmon (smoked)
  
  51 mg
• Atlantic horse mackerel (baked)
  
  51 mg
• Atlantic horse mackerel (raw)
  
  50 mg
• Pacific herring (hirakiboshi)
  
  49 mg
• Yellowstriped butterfish (raw)
  
  49 mg
• Chum salmon (aramaki baked)
  
  49 mg
• Mackerel (baked)
  
  48 mg