Fishes and Shellfishes High in Icosatrienoic acid (81st - 100th) (per 100 g edible portion)

• Sea urchin (neri-uni)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Masu trout (cultured, raw)
  
  12 mg
• Pacific herring (smoked)
  
  12 mg
• Red sea bream (cultured, raw)
  
  12 mg
• Pacific saury (canned product, kabayaki)
  
  12 mg
• Pacific saury (baked)
  
  12 mg
• Mackerel, Processed product (shiosaba)
  
  12 mg
• Tatamiiwashi
  
  12 mg
• Ayu sweetfish (cultured, raw)
  
  12 mg
• Amago salmon (cultured, raw)
  
  12 mg
• Fish paste product (satsuma-age)
  
  11 mg
• Crucian carp (kanroni)
  
  11 mg
• Yellowstriped butterfish (raw)
  
  11 mg
• Spanish mackerel (raw)
  
  11 mg
• Mackerel (baked)
  
  11 mg
• Mackerel (boiled)
  
  11 mg
• Japanese sculpin (tsukudani)
  
  11 mg
• Char (cultured, raw)
  
  11 mg
• Mezashi (raw)
  
  11 mg