Fishes and Shellfishes Low in Icosenoic acid (141st - 160th) (per 100 g edible portion)

• Mantis shrimp (boiled)
  
  24 mg
• Japanese common squid (raw)
  
  25 mg
• Squid, Processed product (ika-arare)
  
  25 mg
• Japanese sand lance (tsukudani)
  
  26 mg
• Barracouta (raw)
  
  26 mg
• Big-eye tuna (raw)
  
  26 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  26 mg
• Japanese common squid (boiled)
  
  26 mg
• Ayu sweetfish (wild, viscera, baked)
  
  27 mg
• Striped marlin (raw)
  
  27 mg
• Japanese icefish (raw)
  
  27 mg
• Fish paste product (fish sausage)
  
  27 mg
• Japanese common squid (baked)
  
  28 mg
• Squid, Processed product (canned with seasoning)
  
  28 mg
• Japanese sand lance (ameni)
  
  29 mg
• Freshwater clam (raw)
  
  29 mg
• Sakura shrimp (niboshi)
  
  29 mg
• Antarctic krill (raw)
  
  30 mg
• Golden-thread (raw)
  
  31 mg
• Tuna, Canned product (flaked white meat in oil)
  
  31 mg