Fishes and Shellfishes High in Linoleic acid (41st - 60th) (per 100 g edible portion)

• Red sea bream (cultured, boiled)
  
  370 mg
• Atlantic mackerel (boiled)
  
  370 mg
• Fish paste product (hanpen)
  
  360 mg
• Atlantic mackerel (baked)
  
  360 mg
• Rainbow trout (cultured in freshwater, raw)
  
  360 mg
• Mackerel, Processed product (shimesaba)
  
  350 mg
• Amago salmon (cultured, raw)
  
  350 mg
• Bluefin tuna (fatty meat, raw)
  
  340 mg
• Atlantic mackerel (raw)
  
  340 mg
• Southern bluefin tuna (fatty meat, raw)
  
  330 mg
• Striped mullet (karasumi)
  
  320 mg
• Lamprey (raw)
  
  300 mg
• Mackerel, Processed product (hirakiboshi)
  
  300 mg
• Char (cultured, raw)
  
  290 mg
• Striped jack (cultured, raw)
  
  280 mg
• Chinook salmon (raw)
  
  280 mg
• Pacific saury (raw)
  
  270 mg
• Ayu sweetfish (wild, viscera, raw)
  
  270 mg
• Coho salmon (cultured, baked)
  
  250 mg
• Pacific saury (canned product, with seasoning)
  
  240 mg