Fishes and Shellfishes High in Linoleic acid (101st - 120th) (per 100 g edible portion)

• Atlantic capelin (semi-dried, baked)
  
  120 mg
• Atlantic capelin (semi-dried, raw)
  
  120 mg
• Masu salmon (baked)
  
  120 mg
• Pale chub (raw)
  
  120 mg
• Japanese dace (raw)
  
  120 mg
• Sea urchin (neri-uni)
  
  110 mg
• Chum salmon (ikura)
  
  110 mg
• Sablefish (raw)
  
  110 mg
• Caviar (salted product)
  
  110 mg
• Japanese pilchard, Canned product (in brine)
  
  110 mg
• Japanese pilchard (namaboshi)
  
  110 mg
• Sandfish (namaboshi)
  
  100 mg
• Japanese pilchard, Canned product (with seasoning)
  
  100 mg
• Chum salmon (canned in brine)
  
  99 mg
• Mackerel (raw)
  
  98 mg
• Pink salmon (baked)
  
  98 mg
• Atlantic horse mackerel (raw)
  
  94 mg
• Ayu sweetfish (wild, baked)
  
  92 mg
• Atlantic horse mackerel (baked)
  
  89 mg
• Spanish mackerel (baked)
  
  87 mg