Fishes and Shellfishes High in Icosenoic acid (1st - 20th) (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  3900 mg
• Pacific saury (raw)
  
  3400 mg
• Pacific saury (mirinboshi)
  
  3300 mg
• Pacific herring (smoked)
  
  3000 mg
• Pacific saury (canned product, with seasoning)
  
  2800 mg
• Atlantic mackerel (baked)
  
  2800 mg
• Atlantic mackerel (boiled)
  
  2800 mg
• Pacific saury (baked)
  
  2700 mg
• Atlantic mackerel (raw)
  
  2700 mg
• Pacific saury (hirakiboshi)
  
  2600 mg
• Southern bluefin tuna (fatty meat, raw)
  
  2300 mg
• Japanese bluefish (raw)
  
  2200 mg
• Sablefish (raw)
  
  2100 mg
• Southern black cod (raw)
  
  2000 mg
• Pacific saury (canned product, kabayaki)
  
  2000 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  2000 mg
• Pacific herring (hirakiboshi)
  
  1900 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1900 mg
• Bluefin tuna (fatty meat, raw)
  
  1800 mg
• Mackerel, Processed product (shimesaba)
  
  1800 mg