Fishes and Shellfishes Low in Icosatrienoic acid (201st - 220th) (per 100 g edible portion)

• Sockeye salmon (smoked)
  
  4 mg
• Mackerel (saba-bushi)
  
  4 mg
• Shishamo smelt (semi-dried, raw)
  
  4 mg
• Shishamo smelt (semi-dried, baked)
  
  4 mg
• Pacific herring (ovary, dried)
  
  4 mg
• Atka mackerel (hirakiboshi)
  
  4 mg
• Japanese bluefish (boiled)
  
  4 mg
• Short-necked clam (tsukudani)
  
  4 mg
• Short-necked clam, Canned product (in brine)
  
  4 mg
• Short-necked clam, Canned product (with seasoning)
  
  4 mg
• Mantis shrimp (boiled)
  
  4 mg
• Fish paste product (tsumire)
  
  4 mg
• Horse mackerel (boiled)
  
  5 mg
• Tile fish (boiled)
  
  5 mg
• Ayu sweetfish (wild, raw)
  
  5 mg
• Swordfish (raw)
  
  5 mg
• Barracuda (baked)
  
  5 mg
• Sablefish (raw)
  
  5 mg
• Chum salmon (boiled)
  
  5 mg
• Chum salmon (baked)
  
  5 mg