Icosenoic acid Content of Fishes and Shellfishes
390 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
3570 mg
(per 150 g edible portion)
Pacific saury (raw)
2244 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
4480 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
2457 mg
(per 130 g edible portion)
Pacific saury (baked)
2184 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
2000 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
540 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
6400 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
504 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
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