Fishes and Shellfishes High in Icosenoic acid (161st - 180th) (per 100 g edible portion)

• Japanese sand lance (raw)
  
  79 mg
• Conger pike (raw)
  
  77 mg
• Gizzard shad (raw)
  
  77 mg
• Tuna, Canned product (flaked light meat in oil)
  
  76 mg
• Shishamo smelt (semi-dried, baked)
  
  76 mg
• Horse mackerel (boiled)
  
  74 mg
• Bastard halibut (wild, raw)
  
  73 mg
• Fish paste product (fish ham)
  
  70 mg
• Tile fish (boiled)
  
  70 mg
• Big-eye sardine (maruboshi)
  
  69 mg
• Amago salmon (cultured, raw)
  
  68 mg
• Hoki (raw)
  
  67 mg
• Tile fish (raw)
  
  67 mg
• Yellow sea bream (raw)
  
  66 mg
• Skipjack, Canned product (flaked meat in oil)
  
  65 mg
• Japanese sculpin (tsukudani)
  
  65 mg
• Walleye pollack (karashi-mentaiko)
  
  63 mg
• Fat greenling (raw)
  
  63 mg
• Ark shell (canned with seasoning)
  
  61 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  61 mg