Fishes and Shellfishes High in Icosenoic acid (21st - 40th) (per 100 g edible portion)

• Kichiji rockfish (raw)
  
  1700 mg
• Mackerel, Processed product (shiosaba)
  
  1600 mg
• Pacific herring (raw)
  
  1500 mg
• Japanese bluefish (boiled)
  
  1400 mg
• Atlantic capelin (semi-dried, baked)
  
  1400 mg
• Atlantic capelin (semi-dried, raw)
  
  1400 mg
• Mackerel, Processed product (hirakiboshi)
  
  1400 mg
• Pacific herring (migaki-nishin)
  
  1300 mg
• Angry rockfish (raw)
  
  1300 mg
• Japanese eel (kabayaki)
  
  1300 mg
• Atlantic salmon (cultured, baked)
  
  1200 mg
• Chinook salmon (baked)
  
  1100 mg
• Japanese eel (cultured, raw)
  
  1100 mg
• Atlantic salmon (cultured, raw)
  
  980 mg
• Yellowtail (young, cultured, raw)
  
  880 mg
• Lamprey (raw)
  
  860 mg
• Chinook salmon (raw)
  
  830 mg
• Carp (cultured, viscera, raw)
  
  800 mg
• Pink salmon (canned in brine)
  
  790 mg
• Rainbow trout (cultured in sea, baked)
  
  770 mg