Fishes and Shellfishes Low in Icosatetraenoic acid (381st - 386th) (per 100 g edible portion)

• Atlantic mackerel (raw)
  
  240 mg
• Lamprey (dried)
  
  250 mg
• Atlantic salmon (cultured, baked)
  
  260 mg
• Atlantic mackerel (baked)
  
  260 mg
• Atlantic mackerel (boiled)
  
  270 mg
• Chum salmon (sujiko)
  
  290 mg