Fishes and Shellfishes Low in Icosatrienoic acid (341st - 360th) (per 100 g edible portion)

• Ayu sweetfish (cultured, baked)
  
  17 mg
• Caviar (salted product)
  
  17 mg
• Southern black cod (raw)
  
  17 mg
• Sea urchin (tsubu-uni)
  
  17 mg
• Pacific saury (canned product, with seasoning)
  
  18 mg
• Japanese eel (cultured, raw)
  
  19 mg
• Chum salmon (sujiko)
  
  19 mg
• Rainbow trout (cultured in sea, baked)
  
  19 mg
• Willow shiner (raw)
  
  19 mg
• Common Japanese conger (steamed)
  
  20 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  20 mg
• Coho salmon (cultured, baked)
  
  20 mg
• Rainbow trout (cultured in sea, raw)
  
  20 mg
• Ayu sweetfish (uruka)
  
  21 mg
• Japanese pilchard, Canned product (in brine)
  
  21 mg
• Kichiji rockfish (raw)
  
  21 mg
• Lamprey (raw)
  
  21 mg
• Japanese pilchard (namaboshi)
  
  22 mg
• Hairtail (raw)
  
  22 mg
• Horse mackerel (hirakiboshi, baked)
  
  23 mg