Fishes and Shellfishes Low in Icosatetraenoic acid (341st - 360th) (per 100 g edible portion)

• Japanese pilchard (baked)
  
  86 mg
• Yellowtail (mature, raw)
  
  86 mg
• Chum salmon (canned in brine)
  
  87 mg
• Chinook salmon (raw)
  
  96 mg
• Yellowtail (mature, baked)
  
  96 mg
• Coho salmon (cultured, raw)
  
  97 mg
• Red sea bream (cultured, baked)
  
  97 mg
• Red sea bream (cultured, boiled)
  
  98 mg
• Pink salmon (baked)
  
  99 mg
• Pacific saury (canned product, kabayaki)
  
  110 mg
• Yellowtail (young, cultured, raw)
  
  110 mg
• Lamprey (raw)
  
  110 mg
• Japanese pilchard, Canned product (kabayaki)
  
  120 mg
• Coho salmon (cultured, baked)
  
  120 mg
• Masu salmon (baked)
  
  120 mg
• Japanese eel (shirayaki)
  
  130 mg
• Chinook salmon (baked)
  
  130 mg
• Pacific saury (baked)
  
  130 mg
• Rainbow trout (cultured in sea, raw)
  
  140 mg
• Rainbow trout (cultured in sea, baked)
  
  140 mg