Fishes and Shellfishes High in Icosenoic acid (181st - 200th) (per 100 g edible portion)

• Brown sole (boiled)
  
  60 mg
• Surf clam (raw)
  
  58 mg
• Crimson sea bream (raw)
  
  58 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  58 mg
• Mirinboshi (anchovy)
  
  58 mg
• Horse mackerel (raw)
  
  57 mg
• Squid, Processed product (kiriika-ameni)
  
  56 mg
• Black rockfish (raw)
  
  55 mg
• Girella (raw)
  
  55 mg
• Short-necked clam, Canned product (with seasoning)
  
  53 mg
• Sakura shrimp (dried)
  
  51 mg
• Brownstriped mackerel scad (raw)
  
  51 mg
• Marbled sole (raw)
  
  50 mg
• Brown sole (raw)
  
  49 mg
• Brownstriped mackerel scad (baked)
  
  48 mg
• Hard clam (tsukudani)
  
  47 mg
• Amberjack (raw)
  
  47 mg
• Short-necked clam, Canned product (in brine)
  
  44 mg
• Brown sole (baked)
  
  44 mg
• Barracuda (baked)
  
  44 mg