Fishes and Shellfishes High in Icosenoic acid (61st - 80th) (per 100 g edible portion)

• Mackerel (boiled)
  
  500 mg
• Dogfish (raw)
  
  490 mg
• Pink salmon (salted)
  
  490 mg
• Atlantic horse mackerel (raw)
  
  480 mg
• Yellowtail (mature, raw)
  
  470 mg
• Mackerel (canned products, in brine)
  
  470 mg
• Japanese pilchard, Canned product (kabayaki)
  
  470 mg
• Atlantic horse mackerel (baked)
  
  470 mg
• Mackerel (canned productswith seasoning)
  
  450 mg
• Chum salmon (raw)
  
  450 mg
• Hairtail (raw)
  
  400 mg
• Alfonsino (raw)
  
  400 mg
• Carp (cultured, boiled)
  
  390 mg
• Atka mackerel (hirakiboshi)
  
  380 mg
• Masu salmon (raw)
  
  370 mg
• Swordfish (raw)
  
  370 mg
• Mirinboshi (japanese pilchard)
  
  370 mg
• Red sea bream (cultured, raw)
  
  360 mg
• Pacific Ocean perch (raw)
  
  360 mg
• Matsubara's red rockfish (raw)
  
  360 mg