Fishes and Shellfishes Low in Icosatrienoic acid (241st - 260th) (per 100 g edible portion)

• Japanese eel (viscera, raw)
  
  6 mg
• Skipjack (caught in autumn, raw)
  
  6 mg
• Frigate mackerel (raw)
  
  6 mg
• Pink salmon (salted)
  
  6 mg
• Chum salmon (shiozake)
  
  6 mg
• Atlantic capelin (semi-dried, raw)
  
  6 mg
• Silver warehou (raw)
  
  6 mg
• Black sea bream (raw)
  
  6 mg
• Red sea bream (wild, raw)
  
  6 mg
• Pacific herring (raw)
  
  6 mg
• Crucian carp (raw)
  
  6 mg
• Japanese bluefish (raw)
  
  6 mg
• Pond smelt (tsukudani)
  
  6 mg
• Hard clam (tsukudani)
  
  6 mg
• Atlantic horse mackerel (raw)
  
  7 mg
• Atlantic horse mackerel (baked)
  
  7 mg
• Brownstriped mackerel scad (raw)
  
  7 mg
• Barracuda (raw)
  
  7 mg
• Chum salmon (aramaki baked)
  
  7 mg
• Sockeye salmon (raw)
  
  7 mg