Fishes and Shellfishes High in Icosatetraenoic acid (121st - 140th) (per 100 g edible portion)

• Oyster (cultured, raw)
  
  29 mg
• Pond smelt (tsukudani)
  
  29 mg
• Ayu sweetfish (uruka)
  
  29 mg
• Ayu sweetfish (wild, viscera, baked)
  
  29 mg
• Shishamo smelt (semi-dried, raw)
  
  28 mg
• Horse mackerel (hirakiboshi, raw)
  
  27 mg
• Japanese bluefish (boiled)
  
  26 mg
• Spanish mackerel (baked)
  
  26 mg
• Rainbow trout (cultured in freshwater, raw)
  
  26 mg
• Japanese eel (viscera, raw)
  
  26 mg
• Angry rockfish (raw)
  
  25 mg
• Pale chub (raw)
  
  25 mg
• Pacific herring (migaki-nishin)
  
  24 mg
• Shishamo smelt (semi-dried, baked)
  
  24 mg
• Japanese sculpin (tsukudani)
  
  24 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  24 mg
• Young bluefin tuna (raw)
  
  23 mg
• Sandfish (raw)
  
  23 mg
• Spanish mackerel (raw)
  
  23 mg
• Brownstriped mackerel scad (raw)
  
  23 mg