Fishes and Shellfishes High in Icosatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Japanese sculpin (boiled)
  
  17 mg
• Butterfish (raw)
  
  17 mg
• Fish paste product (tsumire)
  
  16 mg
• Firefly squid (tsukudani)
  
  16 mg
• Black rockfish (raw)
  
  16 mg
• Atka mackerel (raw)
  
  16 mg
• Goldstriped amberjack (raw)
  
  16 mg
• Crimson sea bream (raw)
  
  16 mg
• Squid, Processed product (shiokara)
  
  15 mg
• Atka mackerel (salted)
  
  15 mg
• Japanese sand lance (niboshi)
  
  15 mg
• Pacific herring (ovary, raw)
  
  14 mg
• Amberjack (raw)
  
  14 mg
• Japanese sculpin (raw)
  
  14 mg
• Big-eye sardine (maruboshi)
  
  14 mg
• Horse mackerel (raw)
  
  14 mg
• Walleye pollack (tarako, baked)
  
  13 mg
• Japanese icefish (raw)
  
  13 mg
• Mirinboshi (anchovy)
  
  13 mg
• Big-eye sardine (raw)
  
  13 mg