Fishes and Shellfishes Low in Icosenoic acid (201st - 220th) (per 100 g edible portion)

• Squid, Processed product (kiriika-ameni)
  
  56 mg
• Horse mackerel (raw)
  
  57 mg
• Mirinboshi (anchovy)
  
  58 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  58 mg
• Crimson sea bream (raw)
  
  58 mg
• Surf clam (raw)
  
  58 mg
• Brown sole (boiled)
  
  60 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  61 mg
• Ark shell (canned with seasoning)
  
  61 mg
• Fat greenling (raw)
  
  63 mg
• Walleye pollack (karashi-mentaiko)
  
  63 mg
• Japanese sculpin (tsukudani)
  
  65 mg
• Skipjack, Canned product (flaked meat in oil)
  
  65 mg
• Yellow sea bream (raw)
  
  66 mg
• Tile fish (raw)
  
  67 mg
• Hoki (raw)
  
  67 mg
• Amago salmon (cultured, raw)
  
  68 mg
• Big-eye sardine (maruboshi)
  
  69 mg
• Tile fish (boiled)
  
  70 mg
• Fish paste product (fish ham)
  
  70 mg