Fishes and Shellfishes Low in Icosenoic acid (61st - 80th) (per 100 g edible portion)

• Whelk (raw)
  
  5 mg
• Japanese abalone (raw)
  
  5 mg
• Common shield-clam (raw)
  
  5 mg
• Snow crab (canned in brine)
  
  5 mg
• Lizardfish (raw)
  
  6 mg
• Japanese surfsmelt (raw)
  
  6 mg
• Tuna, Canned product (flaked light meat in brine)
  
  6 mg
• Bloody clam (raw)
  
  6 mg
• Short-necked clam (raw)
  
  6 mg
• Cockle (foot, raw)
  
  6 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  7 mg
• Japanese scallop (cultured, raw)
  
  7 mg
• Opossum shrimp (shiokara)
  
  7 mg
• Sea cucumber (raw)
  
  7 mg
• Fish paste product (sumaki-kamaboko)
  
  7 mg
• Ayu sweetfish (wild, baked)
  
  8 mg
• Common octopus (boiled)
  
  8 mg
• Sea squirt (raw)
  
  8 mg
• Dried shark fin
  
  9 mg