Fishes and Shellfishes Low in Icosatrienoic acid (261st - 280th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, baked)
  
  7 mg
• Sandfish (namaboshi)
  
  7 mg
• Crucian carp (boiled)
  
  7 mg
• Silver pomfret (raw)
  
  7 mg
• Oyster (cultured, boiled)
  
  7 mg
• Three-line grunt (raw)
  
  8 mg
• Masu salmon (raw)
  
  8 mg
• Sockeye salmon (baked)
  
  8 mg
• Mackerel (raw)
  
  8 mg
• Striped jack (cultured, raw)
  
  8 mg
• Pacific herring (migaki-nishin)
  
  8 mg
• Pacific herring (hirakiboshi)
  
  8 mg
• Yellowfin goby (tsukudani)
  
  8 mg
• Striped mullet (raw)
  
  8 mg
• Ayu sweetfish (wild, baked)
  
  9 mg
• Japanese pilchard (shioiwashi)
  
  9 mg
• Pink salmon (baked)
  
  9 mg
• Dogfish (raw)
  
  9 mg
• Fish paste product (datemaki)
  
  9 mg
• Ayu sweetfish (wild, viscera, baked)
  
  10 mg