Fishes and Shellfishes Low in Icosatetraenoic acid (321st - 340th) (per 100 g edible portion)

• Japanese pilchard (namaboshi)
  
  65 mg
• Mackerel (canned productswith seasoning)
  
  65 mg
• Southern black cod (raw)
  
  67 mg
• Mackerel (canned products, in brine)
  
  68 mg
• Japanese pilchard, Canned product (in brine)
  
  74 mg
• Mezashi (raw)
  
  75 mg
• Pink salmon (canned in brine)
  
  76 mg
• Willow shiner (raw)
  
  76 mg
• Japanese pilchard (boiled)
  
  77 mg
• Red sea bream (cultured, raw)
  
  77 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  78 mg
• Pink salmon (raw)
  
  78 mg
• Mirinboshi (japanese pilchard)
  
  79 mg
• Carp (cultured, viscera, raw)
  
  79 mg
• Mackerel (canned products, miso-ni)
  
  80 mg
• Japanese pilchard (raw)
  
  82 mg
• Ayu sweetfish (wild, viscera, raw)
  
  84 mg
• Japanese pilchard, Canned product (with seasoning)
  
  84 mg
• Masu salmon (raw)
  
  84 mg
• Conger pike (raw)
  
  85 mg