Fishes and Shellfishes Low in Icosatrienoic acid (41st - 60th) (per 100 g edible portion)

• Southern bluefin tuna (lean meat, raw)
  
  Tr
• Southern blue whiting (raw)
  
  Tr
• Bloody clam (raw)
  
  Tr
• Short-necked clam (raw)
  
  Tr
• Abalone (raw)
  
  Tr
• Pen shell (adductor muscle, raw)
  
  Tr
• Japanese abalone (raw)
  
  Tr
• Cockle (foot, raw)
  
  Tr
• Adductor muscle (raw)
  
  Tr
• Adductor muscle (canned in brine)
  
  Tr
• Northern shrimp (raw)
  
  Tr
• Japanese spiny lobster (raw)
  
  Tr
• Tiger prawn (cultured, raw)
  
  Tr
• Tiger prawn (cultured, boiled)
  
  Tr
• Tiger prawn (cultured, baked)
  
  Tr
• Oriental shrimp (raw)
  
  Tr
• Shiba shrimp (raw)
  
  Tr
• Giant tiger shrimp (cultured, raw)
  
  Tr
• Blue crab (raw)
  
  Tr
• Horsehair crab (raw)
  
  Tr