Fishes and Shellfishes High in Linoleic acid (261st - 280th) (per 100 g edible portion)

• Brown sole (boiled)
  
  13 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  12 mg
• Hard clam (tsukudani)
  
  12 mg
• Black-tipped fusilier (raw)
  
  12 mg
• Sole (raw)
  
  12 mg
• Halfbeak (raw)
  
  12 mg
• Sakura shrimp (boiled)
  
  11 mg
• Freshwater clam (raw)
  
  11 mg
• Short-necked clam (tsukudani)
  
  11 mg
• Shirasuboshi (mild dried)
  
  11 mg
• Golden-thread (raw)
  
  11 mg
• Mantis shrimp (boiled)
  
  10 mg
• Opossum shrimp (shiokara)
  
  10 mg
• Mussel (raw)
  
  10 mg
• Brown sole (raw)
  
  10 mg
• Fish paste product (yakinuki-kamaboko)
  
  9 mg
• Squid, Processed product (saki-ika)
  
  9 mg
• Firefly squid (boiled)
  
  9 mg
• Short-necked clam, Canned product (in brine)
  
  9 mg
• Japanese argentine (raw)
  
  9 mg