Fishes and Shellfishes Low in Icosatetraenoic acid (281st - 300th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, baked)
  
  37 mg
• Sea urchin (tsubu-uni)
  
  37 mg
• Atlantic capelin (semi-dried, raw)
  
  38 mg
• Gizzard shad (raw)
  
  39 mg
• Gizzard shad (amazu-zuke)
  
  39 mg
• Chum salmon (boiled)
  
  39 mg
• Chum salmon (aramaki raw)
  
  40 mg
• Atlantic capelin (semi-dried, baked)
  
  40 mg
• Striped mullet (raw)
  
  40 mg
• Japanese bluefish (raw)
  
  40 mg
• Atlantic horse mackerel (boiled)
  
  41 mg
• Carp (cultured, raw)
  
  42 mg
• Chum salmon (baked)
  
  42 mg
• Dogfish (raw)
  
  42 mg
• Japanese anchovy (raw)
  
  43 mg
• Sockeye salmon (baked)
  
  43 mg
• Common Japanese conger (raw)
  
  44 mg
• Japanese pilchard (maruboshi)
  
  44 mg
• Pacific herring (ovary, dried)
  
  44 mg
• Sandfish (namaboshi)
  
  44 mg