Fishes and Shellfishes Low in Icosenoic acid (81st - 100th) (per 100 g edible portion)

• Pond smelt (raw)
  
  9 mg
• Abalone (canned in brine)
  
  9 mg
• Apple snail (canned in brine)
  
  9 mg
• Hard clam (raw)
  
  9 mg
• Keen's gaper (siphon, raw)
  
  9 mg
• Opossum shrimp (tsukudani)
  
  9 mg
• Fish paste product (yakinuki-kamaboko)
  
  9 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  10 mg
• Skipjack, Processed product (kakuni)
  
  10 mg
• Chum salmon (mefun)
  
  10 mg
• Jackknife clam (raw)
  
  10 mg
• Scallop (raw)
  
  10 mg
• Adductor muscle (canned in brine)
  
  10 mg
• Common octopus (raw)
  
  10 mg
• Black-tipped fusilier (raw)
  
  11 mg
• Albacore (raw)
  
  11 mg
• Loach (boiled)
  
  12 mg
• Japanese argentine (raw)
  
  12 mg
• Pacific herring (ovary, salted, desalted)
  
  12 mg
• Shrimp, Processed product (tsukudani)
  
  12 mg