Fishes and Shellfishes High in Icosenoic acid (241st - 260th) (per 100 g edible portion)

• Shrimp, Processed product (boiled and dried shrimps)
  
  26 mg
• Big-eye tuna (raw)
  
  26 mg
• Barracouta (raw)
  
  26 mg
• Japanese sand lance (tsukudani)
  
  26 mg
• Squid, Processed product (ika-arare)
  
  25 mg
• Japanese common squid (raw)
  
  25 mg
• Mantis shrimp (boiled)
  
  24 mg
• Flying squid (raw)
  
  23 mg
• Topshell (canned with seasoning)
  
  23 mg
• Pacific cod (denbu)
  
  23 mg
• Blue sprat (raw)
  
  23 mg
• Hard clam (boiled)
  
  22 mg
• Oyster (cultured, raw)
  
  22 mg
• Hake (raw)
  
  22 mg
• Brownstriped mackerel scad (kusaya)
  
  20 mg
• Fish paste product (satsuma-age)
  
  19 mg
• Scallop (boiled)
  
  19 mg
• Dolphinfish (raw)
  
  19 mg
• Frigate mackerel (raw)
  
  19 mg
• Japanese anchovy (niboshi)
  
  19 mg