Fishes and Shellfishes High in Icosenoic acid (41st - 60th) (per 100 g edible portion)

• Chum salmon (canned in brine)
  
  740 mg
• Sockeye salmon (baked)
  
  730 mg
• Pink salmon (baked)
  
  720 mg
• Lamprey (dried)
  
  700 mg
• Coho salmon (cultured, baked)
  
  690 mg
• Rainbow trout (cultured in sea, raw)
  
  680 mg
• Chum salmon (shiozake)
  
  660 mg
• Japanese eel (shirayaki)
  
  640 mg
• Mackerel (canned products, miso-ni)
  
  600 mg
• Sockeye salmon (smoked)
  
  590 mg
• Sockeye salmon (raw)
  
  570 mg
• Coho salmon (cultured, raw)
  
  550 mg
• Chum salmon (baked)
  
  540 mg
• Silver warehou (raw)
  
  530 mg
• Masu salmon (baked)
  
  530 mg
• Yellowtail (mature, baked)
  
  520 mg
• Mackerel (baked)
  
  520 mg
• Chum salmon (boiled)
  
  510 mg
• Pink salmon (raw)
  
  510 mg
• Japanese pilchard, Canned product (in oil)
  
  510 mg