The amount of Fishes and Shellfishes that contain 4600 mg of Linoleic acid (71 - 80)

• 

  41 mg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 112
• 

  48 mg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 95.8
• 

  524 mg

  (per 960 g edible portion)

  Pink salmon (salted)
  × 8.8
• 

  328 mg

  (per 1050 g edible portion)

  Alfonsino (raw)
  × 14
• 

  8 mg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 575
• 

  90 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 51.1
• 

  40 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 115
• 

  44 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 105
• 

  40 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 115
• 

  85 mg

  (per 130 g edible portion)

  Gizzard shad (amazu-zuke)
  × 54.1