Fishes and Shellfishes Low in Icosenoic acid (341st - 360th) (per 100 g edible portion)

• Chum salmon (shiozake)
  
  660 mg
• Rainbow trout (cultured in sea, raw)
  
  680 mg
• Coho salmon (cultured, baked)
  
  690 mg
• Lamprey (dried)
  
  700 mg
• Pink salmon (baked)
  
  720 mg
• Sockeye salmon (baked)
  
  730 mg
• Chum salmon (canned in brine)
  
  740 mg
• Rainbow trout (cultured in sea, baked)
  
  770 mg
• Pink salmon (canned in brine)
  
  790 mg
• Carp (cultured, viscera, raw)
  
  800 mg
• Chinook salmon (raw)
  
  830 mg
• Lamprey (raw)
  
  860 mg
• Yellowtail (young, cultured, raw)
  
  880 mg
• Atlantic salmon (cultured, raw)
  
  980 mg
• Japanese eel (cultured, raw)
  
  1100 mg
• Chinook salmon (baked)
  
  1100 mg
• Atlantic salmon (cultured, baked)
  
  1200 mg
• Japanese eel (kabayaki)
  
  1300 mg
• Angry rockfish (raw)
  
  1300 mg
• Pacific herring (migaki-nishin)
  
  1300 mg