Fishes and Shellfishes High in Icosatrienoic acid (1st - 20th) (per 100 g edible portion)

• Skipjack, Canned product (flaked meat in oil)
  
  84 mg
• Striped mullet (karasumi)
  
  78 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  60 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  58 mg
• Carp (cultured, viscera, raw)
  
  35 mg
• Japanese eel (shirayaki)
  
  33 mg
• Lamprey (dried)
  
  29 mg
• Mackerel, Processed product (shimesaba)
  
  29 mg
• Carp (cultured, boiled)
  
  29 mg
• Japanese pilchard, Canned product (in oil)
  
  28 mg
• Mackerel, Processed product (hirakiboshi)
  
  27 mg
• Atlantic mackerel (baked)
  
  27 mg
• Atlantic mackerel (boiled)
  
  27 mg
• Japanese pilchard, Canned product (kabayaki)
  
  27 mg
• Ayu sweetfish (wild, viscera, raw)
  
  27 mg
• Southern bluefin tuna (fatty meat, raw)
  
  26 mg
• Atlantic mackerel (raw)
  
  26 mg
• Atlantic salmon (cultured, baked)
  
  26 mg
• Catfish (raw)
  
  25 mg
• Japanese pilchard (baked)
  
  24 mg