Fishes and Shellfishes Low in Icosenoic acid (281st - 300th) (per 100 g edible portion)

• Atka mackerel (salted)
  
  240 mg
• Striped jack (cultured, raw)
  
  250 mg
• Sandfish (namaboshi)
  
  250 mg
• Silver pomfret (raw)
  
  250 mg
• Common Japanese conger (steamed)
  
  260 mg
• Chum salmon (aramaki raw)
  
  260 mg
• Spanish mackerel (raw)
  
  270 mg
• Firefly squid (seasoned and smoked)
  
  270 mg
• Japanese pilchard, Canned product (in brine)
  
  280 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  280 mg
• With ovary (boiled)
  
  280 mg
• Ayu sweetfish (uruka)
  
  290 mg
• Ayu sweetfish (cultured, baked)
  
  300 mg
• Mezashi (baked)
  
  300 mg
• Spanish mackerel (baked)
  
  300 mg
• Japanese pilchard (raw)
  
  320 mg
• Japanese pilchard (baked)
  
  320 mg
• Atlantic horse mackerel (boiled)
  
  330 mg
• Japanese pilchard (boiled)
  
  330 mg
• Chum salmon (aramaki baked)
  
  330 mg