Fishes and Shellfishes Low in Icosatetraenoic acid (221st - 240th) (per 100 g edible portion)

• Atka mackerel (raw)
  
  16 mg
• Black rockfish (raw)
  
  16 mg
• Firefly squid (tsukudani)
  
  16 mg
• Fish paste product (tsumire)
  
  16 mg
• Butterfish (raw)
  
  17 mg
• Japanese sculpin (boiled)
  
  17 mg
• Horse mackerel (boiled)
  
  18 mg
• Tatamiiwashi
  
  18 mg
• With ovary (raw)
  
  18 mg
• Brownstriped mackerel scad (baked)
  
  19 mg
• Japanese sand lance (raw)
  
  19 mg
• Japanese seaperch (raw)
  
  19 mg
• Masu trout (cultured, raw)
  
  19 mg
• Pond smelt (ameni)
  
  19 mg
• Horse mackerel (baked)
  
  20 mg
• Ayu sweetfish (wild, baked)
  
  20 mg
• With ovary (boiled)
  
  20 mg
• Crucian carp (boiled)
  
  20 mg
• Atka mackerel (hirakiboshi)
  
  20 mg
• Girella (raw)
  
  20 mg