Fishes and Shellfishes High in Icosenoic acid (221st - 240th) (per 100 g edible portion)

• Abalone (steamed and dried)
  
  35 mg
• Short-necked clam (tsukudani)
  
  35 mg
• Japanese dace (raw)
  
  35 mg
• Bluefin tuna (lean meat, raw)
  
  33 mg
• Willow shiner (raw)
  
  33 mg
• Oyster (cultured, boiled)
  
  32 mg
• Mussel (raw)
  
  31 mg
• Tuna, Canned product (flaked white meat in oil)
  
  31 mg
• Golden-thread (raw)
  
  31 mg
• Antarctic krill (raw)
  
  30 mg
• Sakura shrimp (niboshi)
  
  29 mg
• Freshwater clam (raw)
  
  29 mg
• Japanese sand lance (ameni)
  
  29 mg
• Squid, Processed product (canned with seasoning)
  
  28 mg
• Japanese common squid (baked)
  
  28 mg
• Fish paste product (fish sausage)
  
  27 mg
• Japanese icefish (raw)
  
  27 mg
• Striped marlin (raw)
  
  27 mg
• Ayu sweetfish (wild, viscera, baked)
  
  27 mg
• Japanese common squid (boiled)
  
  26 mg