Fishes and Shellfishes Low in Icosenoic acid (261st - 280th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  160 mg
• Firefly squid (raw)
  
  160 mg
• Pacific herring (ovary, dried)
  
  170 mg
• Japanese parrot fish (raw)
  
  180 mg
• Yellowstriped butterfish (raw)
  
  180 mg
• Atka mackerel (raw)
  
  180 mg
• Abalone (shiokara)
  
  180 mg
• Sea urchin (tsubu-uni)
  
  180 mg
• Horse mackerel (hirakiboshi, baked)
  
  190 mg
• Butterfish (raw)
  
  190 mg
• Chum salmon (ikura)
  
  190 mg
• Common Japanese conger (raw)
  
  200 mg
• Ayu sweetfish (cultured, raw)
  
  210 mg
• Japanese pilchard, Canned product (with seasoning)
  
  210 mg
• Chum salmon (sujiko)
  
  210 mg
• Rainbow trout (cultured in freshwater, raw)
  
  210 mg
• Sea urchin (raw gonads)
  
  210 mg
• With ovary (raw)
  
  220 mg
• Japanese pilchard (shioiwashi)
  
  230 mg
• Catfish (raw)
  
  240 mg