Fishes and Shellfishes Low in Icosatetraenoic acid (301st - 320th) (per 100 g edible portion)

• Sablefish (raw)
  
  45 mg
• Alfonsino (raw)
  
  45 mg
• Mackerel (boiled)
  
  45 mg
• Oyster (cultured, boiled)
  
  45 mg
• Three-line grunt (raw)
  
  47 mg
• Japanese pilchard (shioiwashi)
  
  48 mg
• Mackerel (baked)
  
  48 mg
• Chum salmon (aramaki baked)
  
  49 mg
• Yellowstriped butterfish (raw)
  
  49 mg
• Pacific herring (hirakiboshi)
  
  49 mg
• Atlantic horse mackerel (raw)
  
  50 mg
• Atlantic horse mackerel (baked)
  
  51 mg
• Sockeye salmon (smoked)
  
  51 mg
• Mezashi (baked)
  
  57 mg
• Pacific herring (smoked)
  
  57 mg
• Silver warehou (raw)
  
  58 mg
• Sea urchin (raw gonads)
  
  59 mg
• Common Japanese conger (steamed)
  
  61 mg
• Japanese pilchard, Canned product (in oil)
  
  61 mg
• Pink salmon (salted)
  
  63 mg