Fishes and Shellfishes Low in Icosatetraenoic acid (361st - 380th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  140 mg
• Hairtail (raw)
  
  140 mg
• Japanese eel (cultured, raw)
  
  150 mg
• Chum salmon (shiozake)
  
  150 mg
• Pacific saury (mirinboshi)
  
  150 mg
• Japanese eel (kabayaki)
  
  160 mg
• Kichiji rockfish (raw)
  
  160 mg
• Pacific saury (hirakiboshi)
  
  160 mg
• Pacific saury (raw)
  
  170 mg
• Bluefin tuna (fatty meat, raw)
  
  170 mg
• Pacific saury (canned product, with seasoning)
  
  180 mg
• Southern bluefin tuna (fatty meat, raw)
  
  180 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  190 mg
• Mackerel, Processed product (shimesaba)
  
  190 mg
• Mackerel, Processed product (hirakiboshi)
  
  200 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  210 mg
• Anglerfish (liver, raw)
  
  210 mg
• Chum salmon (ikura)
  
  220 mg
• Atlantic salmon (cultured, raw)
  
  220 mg
• Striped mullet (karasumi)
  
  230 mg