Fishes and Shellfishes High in Icosenoic acid (121st - 140th) (per 100 g edible portion)

• Abalone (shiokara)
  
  180 mg
• Atka mackerel (raw)
  
  180 mg
• Yellowstriped butterfish (raw)
  
  180 mg
• Japanese parrot fish (raw)
  
  180 mg
• Pacific herring (ovary, dried)
  
  170 mg
• Firefly squid (raw)
  
  160 mg
• Bastard halibut (cultured, raw)
  
  160 mg
• Caviar (salted product)
  
  160 mg
• Walleye pollack (tarako, baked)
  
  150 mg
• Young bluefin tuna (raw)
  
  140 mg
• Red sea bream (wild, raw)
  
  140 mg
• Dried flounder
  
  140 mg
• Skipjack (caught in autumn, raw)
  
  140 mg
• Japanese eel (viscera, raw)
  
  140 mg
• Horse mackerel (hirakiboshi, raw)
  
  140 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  130 mg
• Oyster (canned in oil, smoked)
  
  120 mg
• Masu trout (cultured, raw)
  
  120 mg
• Sandfish (raw)
  
  120 mg
• Walleye pollack (tarako, raw)
  
  120 mg