Fishes and Shellfishes Low in Icosatetraenoic acid (161st - 180th) (per 100 g edible portion)

• Antarctic krill (raw)
  
  7 mg
• Mantis shrimp (boiled)
  
  7 mg
• Tile fish (baked)
  
  8 mg
• Japanese anchovy (niboshi)
  
  8 mg
• Striped marlin (raw)
  
  8 mg
• Dried flounder
  
  8 mg
• Japanese argentine (raw)
  
  8 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Japanese sand lance (ameni)
  
  9 mg
• Frigate mackerel (raw)
  
  9 mg
• Black-tipped fusilier (raw)
  
  9 mg
• Walleye pollack (karashi-mentaiko)
  
  9 mg
• Tilapia (raw)
  
  9 mg
• Yellowfin goby (tsukudani)
  
  9 mg
• Bastard halibut (cultured, raw)
  
  9 mg
• Gurnard (raw)
  
  9 mg
• Hoki (raw)
  
  9 mg
• Short-necked clam (tsukudani)
  
  9 mg
• Short-necked clam, Canned product (with seasoning)
  
  9 mg
• Sakura shrimp (dried)
  
  9 mg