Fishes and Shellfishes High in Linoleic acid (201st - 220th) (per 100 g edible portion)

• With ovary (boiled)
  
  35 mg
• Barracuda (baked)
  
  35 mg
• Horse mackerel (baked)
  
  35 mg
• With ovary (raw)
  
  34 mg
• Amberjack (raw)
  
  33 mg
• Sakura shrimp (dried)
  
  32 mg
• Japanese sand lance (raw)
  
  32 mg
• Pond smelt (raw)
  
  30 mg
• Black sea bream (raw)
  
  30 mg
• Horse mackerel (boiled)
  
  30 mg
• Pond snail (raw)
  
  29 mg
• Pacific herring (ovary, raw)
  
  29 mg
• Shirasuboshi (semi-dried)
  
  29 mg
• Japanese anchovy (niboshi)
  
  29 mg
• Japanese sand lance (niboshi)
  
  29 mg
• Loach (boiled)
  
  28 mg
• Frigate mackerel (raw)
  
  28 mg
• Japanese anchovy (tazukuri)
  
  28 mg
• Pacific Ocean perch (raw)
  
  28 mg
• Tiger prawn (cultured, raw)
  
  27 mg