Foods High in Icosatetraenoic acid (1st - 20th) (per 100 g edible portion)
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Whale (blubber, raw)
560 mg
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Chum salmon (sujiko)
290 mg
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Whale (ventral groove meat, raw)
280 mg
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Atlantic mackerel (boiled)
270 mg
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Atlantic mackerel (baked)
260 mg
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Atlantic salmon (cultured, baked)
260 mg
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Lamprey (dried)
250 mg
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Atlantic mackerel (raw)
240 mg
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Striped mullet (karasumi)
230 mg
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Atlantic salmon (cultured, raw)
220 mg
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Chum salmon (ikura)
220 mg
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Anglerfish (liver, raw)
210 mg
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Ayu sweetfish (cultured, viscera, baked)
210 mg
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Mackerel, Processed product (hirakiboshi)
200 mg
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Mackerel, Processed product (shimesaba)
190 mg
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Ayu sweetfish (cultured, viscera, raw)
190 mg
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Southern bluefin tuna (fatty meat, raw)
180 mg
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Pacific saury (canned product, with seasoning)
180 mg
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Bluefin tuna (fatty meat, raw)
170 mg
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Pacific saury (raw)
170 mg