The amount of Fishes and Shellfishes that contain 4400 mg of Linoleic acid (61 - 70)

• 

  423 mg

  (per 720 g edible portion)

  Mackerel (raw)
  × 10.4
• 

  941 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 4.7
• 

  37 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 119
• 

  57 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 77.2
• 

  56 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, baked)
  × 78.6
• 

  77 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 57.1
• 

  995 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 4.4
• 

  53 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 83
• 

  149 mg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 29.5
• 

  778 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 5.7