Fishes and Shellfishes Low in Icosatetraenoic acid (61st - 80th) (per 100 g edible portion)
- Japanese surfsmelt (raw)
- Loach (boiled)
- Ocellate puffer (cultured, raw)
- Purple puffer (raw)
- Yellowfin tuna (raw)
- Southern blue whiting (raw)
- Abalone (steamed and dried)
- Abalone (canned in brine)
- Apple snail (canned in brine)
- Whelk (raw)
- Cockle (foot, raw)
- Ivory shell (raw)
- Hen clam (raw)
- Adductor muscle (niboshi)
- Adductor muscle (canned in brine)
- Tiger prawn (cultured, raw)
- Shiba shrimp (raw)
- Blue crab (raw)
- Horsehair crab (raw)
- Horsehair crab (boiled)