Fishes and Shellfishes Low in Icosenoic acid (41st - 60th) (per 100 g edible portion)

• Skipjack, Processed product (shiokara)
  
  4 mg
• Japanese whiting (raw)
  
  4 mg
• Flying fish (raw)
  
  4 mg
• Purple puffer (raw)
  
  4 mg
• Southern blue whiting (raw)
  
  4 mg
• Turban shell (baked)
  
  4 mg
• Tiger prawn (cultured, raw)
  
  4 mg
• Tiger prawn (cultured, boiled)
  
  4 mg
• Snow crab (boiled)
  
  4 mg
• King crab (boiled)
  
  4 mg
• King crab (canned in brine)
  
  4 mg
• Fish paste product (kobumaki-kamaboko)
  
  4 mg
• Fish paste product (hanpen)
  
  4 mg
• Ayu sweetfish (wild, raw)
  
  5 mg
• Shirasuboshi (semi-dried)
  
  5 mg
• Skipjack, Processed product (namari-bushi)
  
  5 mg
• Pacific cod (baked)
  
  5 mg
• Southern bluefin tuna (lean meat, raw)
  
  5 mg
• Abalone (raw)
  
  5 mg
• Turban shell (raw)
  
  5 mg