Fishes and Shellfishes High in Icosenoic acid (281st - 300th) (per 100 g edible portion)

• Croaker (baked)
  
  14 mg
• Croaker (raw)
  
  14 mg
• Japanese anchovy (tazukuri)
  
  14 mg
• Antarctic krill (boiled)
  
  13 mg
• Ocellated octopus (raw)
  
  13 mg
• Adductor muscle (niboshi)
  
  13 mg
• Swordtip squid (raw)
  
  12 mg
• Shrimp, Processed product (tsukudani)
  
  12 mg
• Pacific herring (ovary, salted, desalted)
  
  12 mg
• Japanese argentine (raw)
  
  12 mg
• Loach (boiled)
  
  12 mg
• Albacore (raw)
  
  11 mg
• Black-tipped fusilier (raw)
  
  11 mg
• Common octopus (raw)
  
  10 mg
• Adductor muscle (canned in brine)
  
  10 mg
• Scallop (raw)
  
  10 mg
• Jackknife clam (raw)
  
  10 mg
• Chum salmon (mefun)
  
  10 mg
• Skipjack, Processed product (kakuni)
  
  10 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  10 mg