Fishes and Shellfishes Low in Icosenoic acid (121st - 140th) (per 100 g edible portion)

• Skipjack, Processed product (katsuo-bushi)
  
  18 mg
• Skipjack, Processed product (kezuri-bushi)
  
  18 mg
• Halfbeak (raw)
  
  18 mg
• Sole (raw)
  
  18 mg
• Pacific cod (milt)
  
  18 mg
• Fish paste product (mushi-kamaboko)
  
  18 mg
• Fish paste product (yaki-chikuwa)
  
  18 mg
• Japanese anchovy (niboshi)
  
  19 mg
• Frigate mackerel (raw)
  
  19 mg
• Dolphinfish (raw)
  
  19 mg
• Scallop (boiled)
  
  19 mg
• Fish paste product (satsuma-age)
  
  19 mg
• Brownstriped mackerel scad (kusaya)
  
  20 mg
• Hake (raw)
  
  22 mg
• Oyster (cultured, raw)
  
  22 mg
• Hard clam (boiled)
  
  22 mg
• Blue sprat (raw)
  
  23 mg
• Pacific cod (denbu)
  
  23 mg
• Topshell (canned with seasoning)
  
  23 mg
• Flying squid (raw)
  
  23 mg