Fishes and Shellfishes High in Linoleic acid (81st - 100th) (per 100 g edible portion)

• Sea urchin (tsubu-uni)
  
  150 mg
• Yellowstriped butterfish (raw)
  
  150 mg
• Mackerel (canned products, in brine)
  
  150 mg
• Mezashi (baked)
  
  150 mg
• Shrimp, Processed product (tsukudani)
  
  140 mg
• Pond smelt (ameni)
  
  140 mg
• Willow shiner (raw)
  
  140 mg
• Pacific herring (hirakiboshi)
  
  140 mg
• Mackerel (canned productswith seasoning)
  
  140 mg
• Mackerel (baked)
  
  140 mg
• Chum salmon (sujiko)
  
  140 mg
• Japanese sculpin (tsukudani)
  
  140 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  140 mg
• Japanese pilchard (baked)
  
  140 mg
• Japanese pilchard (raw)
  
  140 mg
• Fish paste product (sumaki-kamaboko)
  
  130 mg
• Striped mullet (raw)
  
  130 mg
• Mackerel (boiled)
  
  130 mg
• Japanese pilchard (boiled)
  
  130 mg
• Ayu sweetfish (wild, viscera, baked)
  
  130 mg