Fishes and Shellfishes Low in Icosatetraenoic acid (141st - 160th) (per 100 g edible portion)

• Fish paste product (fish ham)
  
  4 mg
• Japanese anchovy (tazukuri)
  
  5 mg
• Pacific halibut (raw)
  
  5 mg
• Skipjack, Processed product (kezuri-bushi)
  
  5 mg
• Brown sole (raw)
  
  5 mg
• Brown sole (baked)
  
  5 mg
• Marbled sole (raw)
  
  5 mg
• Pacific herring (ovary, salted, desalted)
  
  5 mg
• Yellowfin goby (kanroni)
  
  5 mg
• Firefly squid (boiled)
  
  5 mg
• Japanese dace (raw)
  
  6 mg
• Skipjack, Processed product (katsuo-bushi)
  
  6 mg
• Halfbeak (raw)
  
  6 mg
• Dolphinfish (raw)
  
  6 mg
• Oyster (canned in oil, smoked)
  
  6 mg
• Ark shell (canned with seasoning)
  
  6 mg
• Golden-thread (raw)
  
  7 mg
• Brown sole (boiled)
  
  7 mg
• Bastard halibut (wild, raw)
  
  7 mg
• Pond smelt (raw)
  
  7 mg