Fishes and Shellfishes High in Icosatrienoic acid (181st - 200th) (per 100 g edible portion)

• Atka mackerel (hirakiboshi)
  
  4 mg
• Pacific herring (ovary, dried)
  
  4 mg
• Shishamo smelt (semi-dried, baked)
  
  4 mg
• Shishamo smelt (semi-dried, raw)
  
  4 mg
• Mackerel (saba-bushi)
  
  4 mg
• Sockeye salmon (smoked)
  
  4 mg
• Chum salmon (raw)
  
  4 mg
• Blue sprat (seasoned and dried)
  
  4 mg
• Amberjack (raw)
  
  4 mg
• Skipjack, Processed product (katsuo-bushi)
  
  4 mg
• Angry rockfish (raw)
  
  4 mg
• Mirinboshi (anchovy)
  
  4 mg
• Big-eye sardine (maruboshi)
  
  4 mg
• Japanese sand lance (raw)
  
  4 mg
• Tile fish (raw)
  
  4 mg
• Brownstriped mackerel scad (kusaya)
  
  4 mg
• Horse mackerel (raw)
  
  4 mg
• Fish paste product (fish sausage)
  
  3 mg
• Squid, Processed product (shiokara)
  
  3 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3 mg