Fishes and Shellfishes Low in Icosatrienoic acid (301st - 320th) (per 100 g edible portion)

• Pacific saury (canned product, kabayaki)
  
  12 mg
• Red sea bream (cultured, raw)
  
  12 mg
• Pacific herring (smoked)
  
  12 mg
• Masu trout (cultured, raw)
  
  12 mg
• Abalone (shiokara)
  
  12 mg
• Sea urchin (neri-uni)
  
  12 mg
• Japanese pilchard (maruboshi)
  
  13 mg
• Japanese sculpin (raw)
  
  13 mg
• Rainbow trout (cultured in freshwater, raw)
  
  13 mg
• Mackerel (canned products, in brine)
  
  13 mg
• Mackerel (canned products, miso-ni)
  
  13 mg
• Mackerel (canned productswith seasoning)
  
  13 mg
• Pacific saury (hirakiboshi)
  
  13 mg
• Crimson sea bream (raw)
  
  13 mg
• Japanese parrot fish (raw)
  
  14 mg
• Japanese sculpin (boiled)
  
  14 mg
• Alfonsino (raw)
  
  14 mg
• Carp (cultured, raw)
  
  14 mg
• Chinook salmon (raw)
  
  14 mg
• Yellowtail (mature, raw)
  
  14 mg