Fishes and Shellfishes Low in Icosenoic acid (321st - 340th) (per 100 g edible portion)

• Japanese pilchard, Canned product (kabayaki)
  
  470 mg
• Mackerel (canned products, in brine)
  
  470 mg
• Yellowtail (mature, raw)
  
  470 mg
• Atlantic horse mackerel (raw)
  
  480 mg
• Pink salmon (salted)
  
  490 mg
• Dogfish (raw)
  
  490 mg
• Mackerel (boiled)
  
  500 mg
• Japanese pilchard, Canned product (in oil)
  
  510 mg
• Pink salmon (raw)
  
  510 mg
• Chum salmon (boiled)
  
  510 mg
• Mackerel (baked)
  
  520 mg
• Yellowtail (mature, baked)
  
  520 mg
• Masu salmon (baked)
  
  530 mg
• Silver warehou (raw)
  
  530 mg
• Chum salmon (baked)
  
  540 mg
• Coho salmon (cultured, raw)
  
  550 mg
• Sockeye salmon (raw)
  
  570 mg
• Sockeye salmon (smoked)
  
  590 mg
• Mackerel (canned products, miso-ni)
  
  600 mg
• Japanese eel (shirayaki)
  
  640 mg