Fishes and Shellfishes Low in Icosenoic acid (241st - 260th) (per 100 g edible portion)

• Char (cultured, raw)
  
  100 mg
• Black sea bream (raw)
  
  100 mg
• Tilapia (raw)
  
  100 mg
• Striped mullet (raw)
  
  100 mg
• Japanese pilchard (maruboshi)
  
  110 mg
• Squid, Processed product (shiokara)
  
  110 mg
• Fish paste product (tsumire)
  
  110 mg
• Walleye pollack (tarako, raw)
  
  120 mg
• Sandfish (raw)
  
  120 mg
• Masu trout (cultured, raw)
  
  120 mg
• Oyster (canned in oil, smoked)
  
  120 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  130 mg
• Horse mackerel (hirakiboshi, raw)
  
  140 mg
• Japanese eel (viscera, raw)
  
  140 mg
• Skipjack (caught in autumn, raw)
  
  140 mg
• Dried flounder
  
  140 mg
• Red sea bream (wild, raw)
  
  140 mg
• Young bluefin tuna (raw)
  
  140 mg
• Walleye pollack (tarako, baked)
  
  150 mg
• Caviar (salted product)
  
  160 mg