Fishes and Shellfishes High in Linoleic acid (61st - 80th) (per 100 g edible portion)

• Pacific saury (hirakiboshi)
  
  240 mg
• Mackerel, Processed product (shiosaba)
  
  240 mg
• Kichiji rockfish (raw)
  
  240 mg
• Mackerel (canned products, miso-ni)
  
  230 mg
• Japanese eel (cultured, raw)
  
  220 mg
• Yellowtail (mature, baked)
  
  210 mg
• Pacific saury (baked)
  
  210 mg
• Pacific herring (smoked)
  
  200 mg
• Coho salmon (cultured, raw)
  
  200 mg
• Southern black cod (raw)
  
  190 mg
• Yellowtail (mature, raw)
  
  190 mg
• Japanese sculpin (boiled)
  
  190 mg
• Mezashi (raw)
  
  190 mg
• Pond smelt (tsukudani)
  
  170 mg
• Pacific saury (canned product, kabayaki)
  
  170 mg
• Japanese sculpin (raw)
  
  170 mg
• Squid, Processed product (ika-arare)
  
  160 mg
• Pacific herring (raw)
  
  160 mg
• Hairtail (raw)
  
  160 mg
• Japanese pilchard, Canned product (kabayaki)
  
  160 mg