Icosenoic acid Content of Fishes and Shellfishes
(31 - 40)
1100 mg
(per 220 g edible portion)
Mackerel (boiled)
3293 mg
(per 960 g edible portion)
Pink salmon (salted)
12690 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
752 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
470 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
855 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
320 mg
(per 80 g edible portion)
Hairtail (raw)
1680 mg
(per 1050 g edible portion)
Alfonsino (raw)
570 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
2122 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
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