Fishes and Shellfishes High in Linoleic acid (221st - 240th) (per 100 g edible portion)

• Brownstriped mackerel scad (kusaya)
  
  27 mg
• Ark shell (canned with seasoning)
  
  26 mg
• Oyster (cultured, boiled)
  
  26 mg
• Black rockfish (raw)
  
  26 mg
• Crimson sea bream (raw)
  
  25 mg
• Skipjack, Processed product (kezuri-bushi)
  
  25 mg
• Gizzard shad (raw)
  
  24 mg
• Tatamiiwashi
  
  24 mg
• Horse mackerel (raw)
  
  24 mg
• Tiger prawn (cultured, boiled)
  
  23 mg
• Girella (raw)
  
  23 mg
• Opossum shrimp (tsukudani)
  
  22 mg
• Firefly squid (raw)
  
  22 mg
• Walleye pollack (tarako, baked)
  
  22 mg
• Skipjack, Processed product (katsuo-bushi)
  
  22 mg
• Japanese sand lance (tsukudani)
  
  22 mg
• Fat greenling (raw)
  
  22 mg
• Japanese icefish (raw)
  
  21 mg
• Sakura shrimp (niboshi)
  
  19 mg
• Tiger prawn (cultured, baked)
  
  19 mg