Fishes and Shellfishes High in Icosatrienoic acid (41st - 60th) (per 100 g edible portion)

• Japanese eel (cultured, raw)
  
  19 mg
• Pacific saury (canned product, with seasoning)
  
  18 mg
• Sea urchin (tsubu-uni)
  
  17 mg
• Southern black cod (raw)
  
  17 mg
• Caviar (salted product)
  
  17 mg
• Ayu sweetfish (cultured, baked)
  
  17 mg
• Common Japanese conger (raw)
  
  17 mg
• Horse mackerel (hirakiboshi, raw)
  
  17 mg
• Sea urchin (raw gonads)
  
  16 mg
• Bluefin tuna (fatty meat, raw)
  
  16 mg
• Yellowtail (young, cultured, raw)
  
  16 mg
• Yellowtail (mature, baked)
  
  16 mg
• Conger pike (raw)
  
  16 mg
• Pacific saury (mirinboshi)
  
  16 mg
• Chum salmon (canned in brine)
  
  16 mg
• Chum salmon (ikura)
  
  16 mg
• Coho salmon (cultured, raw)
  
  16 mg
• Japanese eel (kabayaki)
  
  16 mg
• Anglerfish (liver, raw)
  
  16 mg
• Red sea bream (cultured, baked)
  
  15 mg