Fishes and Shellfishes High in Icosatrienoic acid (61st - 80th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  15 mg
• Pacific saury (raw)
  
  15 mg
• Chinook salmon (baked)
  
  15 mg
• Gizzard shad (amazu-zuke)
  
  15 mg
• Mirinboshi (japanese pilchard)
  
  15 mg
• Japanese anchovy (raw)
  
  15 mg
• Yellowtail (mature, raw)
  
  14 mg
• Chinook salmon (raw)
  
  14 mg
• Carp (cultured, raw)
  
  14 mg
• Alfonsino (raw)
  
  14 mg
• Japanese sculpin (boiled)
  
  14 mg
• Japanese parrot fish (raw)
  
  14 mg
• Crimson sea bream (raw)
  
  13 mg
• Pacific saury (hirakiboshi)
  
  13 mg
• Mackerel (canned productswith seasoning)
  
  13 mg
• Mackerel (canned products, miso-ni)
  
  13 mg
• Mackerel (canned products, in brine)
  
  13 mg
• Rainbow trout (cultured in freshwater, raw)
  
  13 mg
• Japanese sculpin (raw)
  
  13 mg
• Japanese pilchard (maruboshi)
  
  13 mg