Fishes and Shellfishes Low in Icosenoic acid (361st - 380th) (per 100 g edible portion)

• Mackerel, Processed product (hirakiboshi)
  
  1400 mg
• Atlantic capelin (semi-dried, raw)
  
  1400 mg
• Atlantic capelin (semi-dried, baked)
  
  1400 mg
• Japanese bluefish (boiled)
  
  1400 mg
• Pacific herring (raw)
  
  1500 mg
• Mackerel, Processed product (shiosaba)
  
  1600 mg
• Kichiji rockfish (raw)
  
  1700 mg
• Mackerel, Processed product (shimesaba)
  
  1800 mg
• Bluefin tuna (fatty meat, raw)
  
  1800 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  1900 mg
• Pacific herring (hirakiboshi)
  
  1900 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  2000 mg
• Pacific saury (canned product, kabayaki)
  
  2000 mg
• Southern black cod (raw)
  
  2000 mg
• Sablefish (raw)
  
  2100 mg
• Japanese bluefish (raw)
  
  2200 mg
• Southern bluefin tuna (fatty meat, raw)
  
  2300 mg
• Pacific saury (hirakiboshi)
  
  2600 mg
• Atlantic mackerel (raw)
  
  2700 mg
• Pacific saury (baked)
  
  2700 mg