Fishes and Shellfishes High in Icosatrienoic acid (101st - 120th) (per 100 g edible portion)

• Spanish mackerel (baked)
  
  10 mg
• Masu salmon (baked)
  
  10 mg
• Pink salmon (canned in brine)
  
  10 mg
• Pink salmon (raw)
  
  10 mg
• Gizzard shad (raw)
  
  10 mg
• Pale chub (raw)
  
  10 mg
• Ayu sweetfish (wild, viscera, baked)
  
  10 mg
• Fish paste product (datemaki)
  
  9 mg
• Dogfish (raw)
  
  9 mg
• Pink salmon (baked)
  
  9 mg
• Japanese pilchard (shioiwashi)
  
  9 mg
• Ayu sweetfish (wild, baked)
  
  9 mg
• Striped mullet (raw)
  
  8 mg
• Yellowfin goby (tsukudani)
  
  8 mg
• Pacific herring (hirakiboshi)
  
  8 mg
• Pacific herring (migaki-nishin)
  
  8 mg
• Striped jack (cultured, raw)
  
  8 mg
• Mackerel (raw)
  
  8 mg
• Sockeye salmon (baked)
  
  8 mg
• Masu salmon (raw)
  
  8 mg