Fishes and Shellfishes Low in Icosatrienoic acid (361st - 380th) (per 100 g edible portion)

• Butterfish (raw)
  
  23 mg
• Japanese pilchard (boiled)
  
  23 mg
• Japanese pilchard, Canned product (with seasoning)
  
  23 mg
• Atlantic salmon (cultured, raw)
  
  23 mg
• Tilapia (raw)
  
  23 mg
• Japanese pilchard (raw)
  
  24 mg
• Japanese pilchard (baked)
  
  24 mg
• Catfish (raw)
  
  25 mg
• Atlantic salmon (cultured, baked)
  
  26 mg
• Atlantic mackerel (raw)
  
  26 mg
• Southern bluefin tuna (fatty meat, raw)
  
  26 mg
• Ayu sweetfish (wild, viscera, raw)
  
  27 mg
• Japanese pilchard, Canned product (kabayaki)
  
  27 mg
• Atlantic mackerel (boiled)
  
  27 mg
• Atlantic mackerel (baked)
  
  27 mg
• Mackerel, Processed product (hirakiboshi)
  
  27 mg
• Japanese pilchard, Canned product (in oil)
  
  28 mg
• Carp (cultured, boiled)
  
  29 mg
• Mackerel, Processed product (shimesaba)
  
  29 mg
• Lamprey (dried)
  
  29 mg