The amount of Fishes and Shellfishes that contain 16000 mg of Linoleic acid (81 - 90)

• 

  51 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 314
• 

  25 mg

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 640
• 

  93 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 172
• 

  31 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 516
• 

  50 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 320
• 

  16 mg

  (per 65 g edible portion)

  Sandfish (raw)
  × 1000
• 

  36 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 444
• 

  50 mg

  (per 150 g edible portion)

  Barracuda (raw)
  × 320
• 

  55 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 291
• 

  30 mg

  (per 90 g edible portion)

  Common Japanese conger (raw)
  × 533