Fishes and Shellfishes Low in Icosenoic acid (161st - 180th) (per 100 g edible portion)

• Mussel (raw)
  
  31 mg
• Oyster (cultured, boiled)
  
  32 mg
• Willow shiner (raw)
  
  33 mg
• Bluefin tuna (lean meat, raw)
  
  33 mg
• Japanese dace (raw)
  
  35 mg
• Short-necked clam (tsukudani)
  
  35 mg
• Abalone (steamed and dried)
  
  35 mg
• Fish paste product (datemaki)
  
  35 mg
• Gurnard (raw)
  
  36 mg
• Squid, Processed product (seasoned and smoked)
  
  36 mg
• Japanese sand lance (niboshi)
  
  37 mg
• Crucian carp (raw)
  
  37 mg
• Squid, Processed product (surume)
  
  38 mg
• Pacific herring (ovary, raw)
  
  39 mg
• Squid, Processed product (saki-ika)
  
  39 mg
• Big-eye sardine (raw)
  
  42 mg
• Japanese sculpin (raw)
  
  42 mg
• Japanese sculpin (boiled)
  
  42 mg
• Blue sprat (seasoned and dried)
  
  42 mg
• Crucian carp (boiled)
  
  42 mg