The amount of Fishes and Shellfishes that contain 16000 mg of Linoleic acid (31 - 40)

• 

  960 mg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 16.7
• 

  437 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 36.6
• 

  378 mg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 42.3
• 

  191 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 83.8
• 

  190 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 84.2
• 

  5130 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 3.1
• 

  48 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 333
• 

  14 mg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 1143
• 

  170 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 94.1
• 

  128 mg

  (per 80 g edible portion)

  Hairtail (raw)
  × 125