The amount of Fishes and Shellfishes that contain 4600 mg of Linoleic acid (21 - 30)

• 

  432 mg

  (per 120 g edible portion)

  Fish paste product (hanpen)
  × 10.6
• 

  105 mg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 43.8
• 

  228 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 20.2
• 

  563 mg

  (per 250 g edible portion)

  Mackerel, Processed product (hirakiboshi)
  × 8.2
• 

  580 mg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 7.9
• 

  284 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 16.2
• 

  243 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 18.9
• 

  200 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 23
• 

  384 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 12
• 

  202 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 22.8