Fishes and Shellfishes High in Icosenoic acid (201st - 220th) (per 100 g edible portion)

• Tile fish (baked)
  
  44 mg
• Sea cucumber (konowata)
  
  43 mg
• Pond snail (raw)
  
  43 mg
• Striped mullet (karasumi)
  
  43 mg
• Japanese anchovy (raw)
  
  43 mg
• Ayu sweetfish (wild, viscera, raw)
  
  43 mg
• Crucian carp (kanroni)
  
  42 mg
• Crucian carp (boiled)
  
  42 mg
• Blue sprat (seasoned and dried)
  
  42 mg
• Japanese sculpin (boiled)
  
  42 mg
• Japanese sculpin (raw)
  
  42 mg
• Big-eye sardine (raw)
  
  42 mg
• Squid, Processed product (saki-ika)
  
  39 mg
• Pacific herring (ovary, raw)
  
  39 mg
• Squid, Processed product (surume)
  
  38 mg
• Crucian carp (raw)
  
  37 mg
• Japanese sand lance (niboshi)
  
  37 mg
• Squid, Processed product (seasoned and smoked)
  
  36 mg
• Gurnard (raw)
  
  36 mg
• Fish paste product (datemaki)
  
  35 mg