Fishes and Shellfishes Low in Icosatetraenoic acid (201st - 220th) (per 100 g edible portion)

• Blue sprat (seasoned and dried)
  
  12 mg
• Crucian carp (kanroni)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Firefly squid (raw)
  
  12 mg
• Sea urchin (neri-uni)
  
  12 mg
• Japanese sand lance (tsukudani)
  
  13 mg
• Big-eye sardine (raw)
  
  13 mg
• Mirinboshi (anchovy)
  
  13 mg
• Japanese icefish (raw)
  
  13 mg
• Walleye pollack (tarako, baked)
  
  13 mg
• Horse mackerel (raw)
  
  14 mg
• Big-eye sardine (maruboshi)
  
  14 mg
• Japanese sculpin (raw)
  
  14 mg
• Amberjack (raw)
  
  14 mg
• Pacific herring (ovary, raw)
  
  14 mg
• Japanese sand lance (niboshi)
  
  15 mg
• Atka mackerel (salted)
  
  15 mg
• Squid, Processed product (shiokara)
  
  15 mg
• Crimson sea bream (raw)
  
  16 mg
• Goldstriped amberjack (raw)
  
  16 mg