Fishes and Shellfishes High in Icosenoic acid (301st - 320th) (per 100 g edible portion)

• Fish paste product (yakinuki-kamaboko)
  
  9 mg
• Opossum shrimp (tsukudani)
  
  9 mg
• Keen's gaper (siphon, raw)
  
  9 mg
• Hard clam (raw)
  
  9 mg
• Apple snail (canned in brine)
  
  9 mg
• Abalone (canned in brine)
  
  9 mg
• Pond smelt (raw)
  
  9 mg
• Dried shark fin
  
  9 mg
• Sea squirt (raw)
  
  8 mg
• Common octopus (boiled)
  
  8 mg
• Ayu sweetfish (wild, baked)
  
  8 mg
• Fish paste product (sumaki-kamaboko)
  
  7 mg
• Sea cucumber (raw)
  
  7 mg
• Opossum shrimp (shiokara)
  
  7 mg
• Japanese scallop (cultured, raw)
  
  7 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  7 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Cockle (foot, raw)
  
  6 mg
• Short-necked clam (raw)
  
  6 mg
• Bloody clam (raw)
  
  6 mg