Fishes and Shellfishes Low in Icosatrienoic acid (221st - 240th) (per 100 g edible portion)

• Chum salmon (aramaki raw)
  
  5 mg
• Japanese seaperch (raw)
  
  5 mg
• Loach (raw)
  
  5 mg
• Loach (boiled)
  
  5 mg
• Goldstriped amberjack (raw)
  
  5 mg
• Gurnard (raw)
  
  5 mg
• Young bluefin tuna (raw)
  
  5 mg
• Girella (raw)
  
  5 mg
• Pond smelt (ameni)
  
  5 mg
• Apple snail (canned in brine)
  
  5 mg
• Oyster (cultured, raw)
  
  5 mg
• Antarctic krill (raw)
  
  5 mg
• Fish paste product (fish ham)
  
  5 mg
• Horse mackerel (baked)
  
  6 mg
• Atlantic horse mackerel (boiled)
  
  6 mg
• Brownstriped mackerel scad (baked)
  
  6 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  6 mg
• Tile fish (baked)
  
  6 mg
• Mezashi (baked)
  
  6 mg
• Japanese dace (raw)
  
  6 mg