Fishes and Shellfishes Low in Icosatrienoic acid (321st - 340th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  15 mg
• Mirinboshi (japanese pilchard)
  
  15 mg
• Gizzard shad (amazu-zuke)
  
  15 mg
• Chinook salmon (baked)
  
  15 mg
• Pacific saury (raw)
  
  15 mg
• Red sea bream (cultured, boiled)
  
  15 mg
• Red sea bream (cultured, baked)
  
  15 mg
• Anglerfish (liver, raw)
  
  16 mg
• Japanese eel (kabayaki)
  
  16 mg
• Coho salmon (cultured, raw)
  
  16 mg
• Chum salmon (ikura)
  
  16 mg
• Chum salmon (canned in brine)
  
  16 mg
• Pacific saury (mirinboshi)
  
  16 mg
• Conger pike (raw)
  
  16 mg
• Yellowtail (mature, baked)
  
  16 mg
• Yellowtail (young, cultured, raw)
  
  16 mg
• Bluefin tuna (fatty meat, raw)
  
  16 mg
• Sea urchin (raw gonads)
  
  16 mg
• Horse mackerel (hirakiboshi, raw)
  
  17 mg
• Common Japanese conger (raw)
  
  17 mg