Fishes and Shellfishes High in Icosatrienoic acid (141st - 160th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, raw)
  
  6 mg
• Chum salmon (shiozake)
  
  6 mg
• Pink salmon (salted)
  
  6 mg
• Frigate mackerel (raw)
  
  6 mg
• Skipjack (caught in autumn, raw)
  
  6 mg
• Japanese eel (viscera, raw)
  
  6 mg
• Japanese dace (raw)
  
  6 mg
• Mezashi (baked)
  
  6 mg
• Tile fish (baked)
  
  6 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  6 mg
• Brownstriped mackerel scad (baked)
  
  6 mg
• Atlantic horse mackerel (boiled)
  
  6 mg
• Horse mackerel (baked)
  
  6 mg
• Fish paste product (fish ham)
  
  5 mg
• Antarctic krill (raw)
  
  5 mg
• Oyster (cultured, raw)
  
  5 mg
• Apple snail (canned in brine)
  
  5 mg
• Pond smelt (ameni)
  
  5 mg
• Girella (raw)
  
  5 mg
• Young bluefin tuna (raw)
  
  5 mg