Fishes and Shellfishes Low in Icosatetraenoic acid (261st - 280th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, raw)
  
  27 mg
• Shishamo smelt (semi-dried, raw)
  
  28 mg
• Ayu sweetfish (wild, viscera, baked)
  
  29 mg
• Ayu sweetfish (uruka)
  
  29 mg
• Pond smelt (tsukudani)
  
  29 mg
• Oyster (cultured, raw)
  
  29 mg
• Silver pomfret (raw)
  
  30 mg
• Ayu sweetfish (cultured, baked)
  
  31 mg
• Carp (cultured, boiled)
  
  32 mg
• Barracouta (raw)
  
  32 mg
• Japanese parrot fish (raw)
  
  33 mg
• Red sea bream (wild, raw)
  
  33 mg
• Catfish (raw)
  
  33 mg
• Chum salmon (raw)
  
  34 mg
• Caviar (salted product)
  
  35 mg
• Sockeye salmon (raw)
  
  35 mg
• Mackerel (raw)
  
  35 mg
• Striped jack (cultured, raw)
  
  35 mg
• Short-necked clam, Canned product (in brine)
  
  35 mg
• Pacific herring (raw)
  
  36 mg