Fishes and Shellfishes Low in Icosenoic acid (101st - 120th) (per 100 g edible portion)

• Swordtip squid (raw)
  
  12 mg
• Adductor muscle (niboshi)
  
  13 mg
• Ocellated octopus (raw)
  
  13 mg
• Antarctic krill (boiled)
  
  13 mg
• Japanese anchovy (tazukuri)
  
  14 mg
• Croaker (raw)
  
  14 mg
• Croaker (baked)
  
  14 mg
• Yellowfin goby (tsukudani)
  
  14 mg
• Pond smelt (tsukudani)
  
  14 mg
• Sakura shrimp (boiled)
  
  14 mg
• Pacific cod (dried split)
  
  15 mg
• Loach (raw)
  
  15 mg
• Yellowfin goby (kanroni)
  
  15 mg
• Hen clam (raw)
  
  15 mg
• Sea squirt (shiokara)
  
  15 mg
• Ivory shell (raw)
  
  16 mg
• Pale chub (raw)
  
  17 mg
• Pond smelt (ameni)
  
  17 mg
• Hard clam (baked)
  
  17 mg
• Spear squid (raw)
  
  17 mg