Fishes and Shellfishes Low in Icosenoic acid (181st - 200th) (per 100 g edible portion)

• Crucian carp (kanroni)
  
  42 mg
• Ayu sweetfish (wild, viscera, raw)
  
  43 mg
• Japanese anchovy (raw)
  
  43 mg
• Striped mullet (karasumi)
  
  43 mg
• Pond snail (raw)
  
  43 mg
• Sea cucumber (konowata)
  
  43 mg
• Tile fish (baked)
  
  44 mg
• Barracuda (baked)
  
  44 mg
• Brown sole (baked)
  
  44 mg
• Short-necked clam, Canned product (in brine)
  
  44 mg
• Amberjack (raw)
  
  47 mg
• Hard clam (tsukudani)
  
  47 mg
• Brownstriped mackerel scad (baked)
  
  48 mg
• Brown sole (raw)
  
  49 mg
• Marbled sole (raw)
  
  50 mg
• Brownstriped mackerel scad (raw)
  
  51 mg
• Sakura shrimp (dried)
  
  51 mg
• Short-necked clam, Canned product (with seasoning)
  
  53 mg
• Girella (raw)
  
  55 mg
• Black rockfish (raw)
  
  55 mg