Fishes and Shellfishes High in Linoleic acid (21st - 40th) (per 100 g edible portion)

• Crucian carp (kanroni)
  
  600 mg
• Lamprey (dried)
  
  570 mg
• Catfish (raw)
  
  530 mg
• Japanese eel (shirayaki)
  
  530 mg
• Ayu sweetfish (cultured, raw)
  
  530 mg
• Tilapia (raw)
  
  520 mg
• Fish paste product (yaki-chikuwa)
  
  500 mg
• Red sea bream (cultured, raw)
  
  480 mg
• Atlantic salmon (cultured, baked)
  
  460 mg
• Anglerfish (liver, raw)
  
  460 mg
• Red sea bream (cultured, baked)
  
  450 mg
• Yellowtail (young, cultured, raw)
  
  440 mg
• Japanese eel (kabayaki)
  
  440 mg
• Rainbow trout (cultured in sea, baked)
  
  420 mg
• Pacific herring (migaki-nishin)
  
  410 mg
• Pacific saury (mirinboshi)
  
  390 mg
• Chinook salmon (baked)
  
  380 mg
• Rainbow trout (cultured in sea, raw)
  
  380 mg
• Atlantic salmon (cultured, raw)
  
  380 mg
• Masu trout (cultured, raw)
  
  370 mg