Fishes and Shellfishes High in Linoleic acid (281st - 300th) (per 100 g edible portion)

• Blue sprat (raw)
  
  9 mg
• Brown sole (baked)
  
  9 mg
• Pacific halibut (raw)
  
  9 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  9 mg
• Japanese scallop (cultured, raw)
  
  8 mg
• Bluefin tuna (lean meat, raw)
  
  8 mg
• Marbled sole (raw)
  
  8 mg
• Skipjack, Processed product (namari-bushi)
  
  8 mg
• Fish paste product (naruto)
  
  7 mg
• Fish paste product (mushi-kamaboko)
  
  7 mg
• Fish paste product (kobumaki-kamaboko)
  
  7 mg
• Sea squirt (raw)
  
  7 mg
• Turban shell (raw)
  
  7 mg
• Big-eye tuna (raw)
  
  7 mg
• Topshell (canned with seasoning)
  
  6 mg
• Turban shell (baked)
  
  6 mg
• Hake (raw)
  
  6 mg
• Flying fish (raw)
  
  6 mg
• Skipjack, Processed product (namari)
  
  6 mg
• Lizardfish (raw)
  
  6 mg