Fishes and Shellfishes Low in Icosatrienoic acid (181st - 200th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  3 mg
• Atka mackerel (salted)
  
  3 mg
• Tuna, Canned product (flaked white meat in brine)
  
  3 mg
• Black rockfish (raw)
  
  3 mg
• Sakura shrimp (boiled)
  
  3 mg
• Sakura shrimp (dried)
  
  3 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  3 mg
• Squid, Processed product (shiokara)
  
  3 mg
• Fish paste product (fish sausage)
  
  3 mg
• Horse mackerel (raw)
  
  4 mg
• Brownstriped mackerel scad (kusaya)
  
  4 mg
• Tile fish (raw)
  
  4 mg
• Japanese sand lance (raw)
  
  4 mg
• Big-eye sardine (maruboshi)
  
  4 mg
• Mirinboshi (anchovy)
  
  4 mg
• Angry rockfish (raw)
  
  4 mg
• Skipjack, Processed product (katsuo-bushi)
  
  4 mg
• Amberjack (raw)
  
  4 mg
• Blue sprat (seasoned and dried)
  
  4 mg
• Chum salmon (raw)
  
  4 mg