Fishes and Shellfishes High in Icosenoic acid (101st - 120th) (per 100 g edible portion)

• Spanish mackerel (raw)
  
  270 mg
• Chum salmon (aramaki raw)
  
  260 mg
• Common Japanese conger (steamed)
  
  260 mg
• Silver pomfret (raw)
  
  250 mg
• Sandfish (namaboshi)
  
  250 mg
• Striped jack (cultured, raw)
  
  250 mg
• Atka mackerel (salted)
  
  240 mg
• Catfish (raw)
  
  240 mg
• Japanese pilchard (shioiwashi)
  
  230 mg
• With ovary (raw)
  
  220 mg
• Sea urchin (raw gonads)
  
  210 mg
• Rainbow trout (cultured in freshwater, raw)
  
  210 mg
• Chum salmon (sujiko)
  
  210 mg
• Japanese pilchard, Canned product (with seasoning)
  
  210 mg
• Ayu sweetfish (cultured, raw)
  
  210 mg
• Common Japanese conger (raw)
  
  200 mg
• Chum salmon (ikura)
  
  190 mg
• Butterfish (raw)
  
  190 mg
• Horse mackerel (hirakiboshi, baked)
  
  190 mg
• Sea urchin (tsubu-uni)
  
  180 mg