Fishes and Shellfishes Low in Icosatetraenoic acid (181st - 200th) (per 100 g edible portion)

• Firefly squid (seasoned and smoked)
  
  9 mg
• Antarctic krill (boiled)
  
  9 mg
• Fat greenling (raw)
  
  10 mg
• Shirasuboshi (semi-dried)
  
  10 mg
• Skipjack, Canned product (flaked meat in oil)
  
  10 mg
• Yellow sea bream (raw)
  
  10 mg
• Walleye pollack (tarako, raw)
  
  10 mg
• Tuna, Canned product (flaked white meat in brine)
  
  10 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  10 mg
• Freshwater clam (raw)
  
  10 mg
• Hard clam (tsukudani)
  
  10 mg
• Amago salmon (cultured, raw)
  
  11 mg
• Pacific Ocean perch (raw)
  
  11 mg
• Char (cultured, raw)
  
  11 mg
• Mackerel (saba-bushi)
  
  11 mg
• Tile fish (raw)
  
  12 mg
• Tile fish (boiled)
  
  12 mg
• Ayu sweetfish (wild, raw)
  
  12 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  12 mg
• Barracuda (baked)
  
  12 mg