Fishes and Shellfishes Low in Icosatrienoic acid (281st - 300th) (per 100 g edible portion)

• Pale chub (raw)
  
  10 mg
• Gizzard shad (raw)
  
  10 mg
• Pink salmon (raw)
  
  10 mg
• Pink salmon (canned in brine)
  
  10 mg
• Masu salmon (baked)
  
  10 mg
• Spanish mackerel (baked)
  
  10 mg
• Mezashi (raw)
  
  11 mg
• Char (cultured, raw)
  
  11 mg
• Japanese sculpin (tsukudani)
  
  11 mg
• Mackerel (boiled)
  
  11 mg
• Mackerel (baked)
  
  11 mg
• Spanish mackerel (raw)
  
  11 mg
• Yellowstriped butterfish (raw)
  
  11 mg
• Crucian carp (kanroni)
  
  11 mg
• Fish paste product (satsuma-age)
  
  11 mg
• Amago salmon (cultured, raw)
  
  12 mg
• Ayu sweetfish (cultured, raw)
  
  12 mg
• Tatamiiwashi
  
  12 mg
• Mackerel, Processed product (shiosaba)
  
  12 mg
• Pacific saury (baked)
  
  12 mg