Fishes and Shellfishes Low in Icosatetraenoic acid (241st - 260th) (per 100 g edible portion)

• Barracuda (raw)
  
  21 mg
• Black sea bream (raw)
  
  21 mg
• Ayu sweetfish (cultured, raw)
  
  22 mg
• Swordfish (raw)
  
  22 mg
• Skipjack (caught in autumn, raw)
  
  22 mg
• Crucian carp (raw)
  
  22 mg
• Brownstriped mackerel scad (raw)
  
  23 mg
• Spanish mackerel (raw)
  
  23 mg
• Sandfish (raw)
  
  23 mg
• Young bluefin tuna (raw)
  
  23 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  24 mg
• Japanese sculpin (tsukudani)
  
  24 mg
• Shishamo smelt (semi-dried, baked)
  
  24 mg
• Pacific herring (migaki-nishin)
  
  24 mg
• Pale chub (raw)
  
  25 mg
• Angry rockfish (raw)
  
  25 mg
• Japanese eel (viscera, raw)
  
  26 mg
• Rainbow trout (cultured in freshwater, raw)
  
  26 mg
• Spanish mackerel (baked)
  
  26 mg
• Japanese bluefish (boiled)
  
  26 mg