The amount of Fishes and Shellfishes that contain 16000 mg of Linoleic acid (11 - 20)

• 

  350 mg

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 45.7
• 

  2830 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 5.7
• 

  46 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 348
• 

  428 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 37.4
• 

  3168 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 5.1
• 

  836 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 19.1
• 

  144 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 111
• 

  265 mg

  (per 80 g edible portion)

  Pacific saury (mirinboshi)
  × 60.4
• 

  707 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 22.6
• 

  3878 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, boiled)
  × 4.1